Cinnamon Ice Cream with Candied Pepitas

Cinnamon Ice Cream with Candied Pepitas

A recipe for Cinnamon Ice Cream with Candied Pepitas from The Grand Central Market Cookbook
Course Dessert
Cuisine American
Keyword cinnamon, dessert, Grand Central Market, ice cream, Los Angeles, pepitas, pumpkin
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time: 5 hours
Total Time 6 hours 15 minutes
Servings 4 -6 Servings


Candied Pepitas:

  • 1 1/2 cup raw hulled pepitas
  • 3/4 cup sugar
  • 1 teaspoon kosher salt
  • 2 large egg whites lightly beaten

Cinnamon Ice Cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1/8 teaspoon kosher salt
  • 2 cinnamon sticks
  • 1 vanilla bean split and scraped
  • 2 teaspoons ground cinnamon
  • 6 large egg yolks

For serving:

  • Whipped Cream
  • Salted Caramel Sauce
  • Candied pepitas


To make the candied pepitas:

  • Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
  • Combine the pepitas, sugar, salt, and egg whites in a large bowl. Stir to coat the pepitas thoroughly. Pour the mixture onto the prepared baking sheet and, using a spatula, spread it into a thin layer. Transfer the sheet to the oven and bake for 30 to 35 minutes, until the pepitas are golden brown. Remove from the oven and cool for 15 minutes.
  • Peel the pepitas off the parchment paper and break them into pieces. Store in an airtight container at room temperature for up to 3 days, or 1 week in the fridge.

To make the cinnamon ice cream:

  • Make an ice bath by placing a medium bowl into a larger bowl that has been partially filled with ice and water. Place 1 cup of cream in the medium bowl.
  • In a medium saucepan over low heat, warm the remaining 1 cup cream, the milk, sugar, salt, and cinnamon sticks, stirring, until the sugar has dissolved, 3 to 5 minutes. Add the vanilla and ground cinnamon, and cook for 1 minute more. Remove the pan from the heat and cover it. Let the custard base steep at room temperature for 45 minutes. Discard the vanilla bean and cinnamon sticks.
  • Whisk the egg yolks in a medium bowl. Slowly stream them into the custard base, whisking constantly. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard coats the back of the spoon, 5 to 7 minutes, or reaches 170˚F on a candy thermometer. Do not let custard reach the scalded stage (180˚F). Remove the pan from the heat. Strain the custard through a fine-mesh sieve into the bowl with the chilled cream. Stir the mixture over the ice bath until completely cooled. Transfer to an airtight container, and refrigerate for at least 4 hours.
  • Churn the chilled custard in an ice cream maker according to the manufacturer's directions. To serve, scoop the ice cream into bowls. Top with the whipped cream and a drizzle of caramel sauce, and sprinkle the candied pepitas over the top.