Make your own cinnamon cream – warm, spicy, wonderful
Make your own cinnamon cream is the perfect accent for autumn and pre-Christmas ice cream flavors.
The creamy, spicy note enhances both milk ice cream and fruit ice cream.
Cinnamon cream as a strudel (Variegato) or topping – elegant, fine and with just the right touch
Winter market you love. (Recipe by Claudia Hassdenteufel)
Consistency as desired – from spreadable to thick
Do you like thick variegated pastries? Then you've come to the right place. You can control the consistency with
Variegato-Perfecto (approx. 50–100 g depending on your preference) – the flavor remains intense, but you can adjust the consistency. For a round, refined depth, we recommend Premium Bourbon vanilla paste – sparingly dosed, but with great effect. This is how your Cinnamon cream wonderfully balanced.
Goes well with many winter classics
Whether as Cinnamon cream-Strudel in milk ice cream, as a sauce over vanilla ice cream or as a fruity-spicy
Topping – the Cinnamon cream brings winter classics to the point. It harmonizes particularly well with
our Plum fruit ice cream or a Baked apple-Variegato.
With and without ice cream maker
The Cinnamon cream works as Variegato in any ice cream base – with or without an ice cream maker.
Tip: Only roughly pull the strudel in after freezing, so the marbling remains visible and the
Cinnamon cream nicely present.
