Apple & Cinnamon Ice Cream

This classic flavor combo makes amazing ice cream.

Course Dessert
Cuisine Ice Cream
Prep Time 30 minutes
Crank Time 15 minutes
Total Time 45 minutes
Servings 6 quarts


  • 1.5 kg apples (as a rough guide, I tend to use about 200-250g of fruit per quart of ice cream)
  • 3 cups sugar (675g)
  • 2-4 tablespoons ground cinnamon (to taste)
  • 4 eggs
  • 1 egg yolk
  • 6 cups double cream (1.4 litres)
  • 1 litre milk (approx.)


  1. First, peel and core the apples. Then chop them up into quite small pieces. 

  2. Heat the apples in a broad-based pan with the cinnamon and about half the sugar. Cook for a while to break down and soften the apples. 

  3. When they're starting to come apart easily you can transfer the lot into a blender and blend until smooth. Cool the apple sauce.

  4. While it's cooling, combine the eggs and remaining sugar and whisk until well mixed. Then add the cream. 

  5. Once the apples are cool, stir them into the cream mix and add enough milk to reach the correct measure.

  6. Transfer to your freezer and crank!

Recipe Notes

I recommend Bramley (cooking) apples for the best results.