If you’re searching for a captivating twist on classic homemade ice cream, this Brown Sugar Cinnamon Ice Cream Recipe is an absolute must-try. The warm, cozy notes of cinnamon paired with the deep, molasses-rich flavor of brown sugar create a creamy treat that’s perfectly balanced—a little reminiscent of your favorite fall dessert, yet refreshingly cool and satisfying. Every bite melts smoothly with a delightful sweetness that feels indulgent but never overpowering. This recipe will quickly become your go-to when craving that nostalgic comfort in ice cream form.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create the rich texture and signature flavor of this ice cream. Each component plays a vital role: the cream and milk build a silky base, while the brown sugar and cinnamon provide that unforgettable warm sweetness and spice.
- 2 cups heavy cream: Provides the rich, creamy foundation that makes the ice cream luxuriously smooth.
- 1 cup whole milk: Balances the heaviness of the cream for a perfect, scoopable texture.
- 3/4 cup packed brown sugar: Adds natural molasses sweetness that defines the flavor profile.
- 1 teaspoon ground cinnamon: Infuses warm spice that pairs wonderfully with the brown sugar.
- 1 teaspoon vanilla extract: Enhances all the flavors and deepens the overall taste.
- 4 large egg yolks: Key for a creamy custard texture and silky mouthfeel.
How to Make Brown Sugar Cinnamon Ice Cream Recipe
Step 1: Warm the Dairy and Brown Sugar
Start by combining the heavy cream, whole milk, and brown sugar in a medium saucepan. Warm this mixture over medium heat, stirring constantly until the sugar dissolves completely and the liquid begins to steam—but be careful not to let it boil. This gentle heating is what melds the flavors together and dissolves the sugar perfectly for a smooth ice cream base.
Step 2: Temper the Egg Yolks
In a separate bowl, whisk the egg yolks until they’re smooth and slightly pale. Then, slowly whisk about half a cup of the heated cream mixture into the yolks. This important step, known as tempering, warms the eggs gently without scrambling them, preparing them to blend seamlessly back into the hot milk and cream.
Step 3: Combine Custard Base
Pour the tempered egg yolk mixture slowly back into the saucepan with the remaining cream mixture, stirring constantly. This step ensures an even distribution and starts the thickening process for your custard. Keep the heat low and stir frequently.
Step 4: Cook Until Thickened
Carefully cook the mixture over low heat while stirring with a wooden spoon. You want to cook it until the custard coats the back of the spoon, which means it has reached roughly 170 to 175 degrees Fahrenheit. This stage is crucial for that rich, creamy ice cream texture.
Step 5: Add Cinnamon and Vanilla
Remove your custard from the heat and stir in the ground cinnamon and vanilla extract. These fragrant additions brighten and deepen the flavor, tying together the sweetness of the brown sugar with that lovely cinnamon warmth.
Step 6: Chill the Custard
Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture free of any bits. Cover it with plastic wrap pressed directly onto the surface, which prevents a skin from forming. Chill in the fridge for at least 4 hours or overnight—this resting period helps the flavors marry and makes churning easier.
Step 7: Churn and Freeze
Once your custard is well chilled, churn it in your ice cream maker according to the manufacturer’s instructions. After churning, transfer the soft ice cream to a container and freeze it for another 2 to 3 hours so it firms up to that perfect scoopable consistency.
How to Serve Brown Sugar Cinnamon Ice Cream Recipe
Garnishes
When serving this Brown Sugar Cinnamon Ice Cream Recipe, go simple to let the flavors shine or add a little flair with a sprinkle of crushed cinnamon graham crackers, a drizzle of caramel sauce, or a dusting of extra cinnamon for an inviting aroma and extra warmth.
Side Dishes
This ice cream pairs beautifully with warm apple pie or gingerbread cookies, making for an irresistible dessert combo that highlights the cinnamon and brown sugar perfectly. It’s also fantastic as a cool contrast to a spiced pumpkin cake or drizzled over baked pears.
Creative Ways to Present
For a fun twist, serve the ice cream in cinnamon-sugar dusted waffle cones or hollowed-out cinnamon rolls. Layer it in parfait glasses with spiced nuts and honey for a stunning dessert presentation that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Leftover Brown Sugar Cinnamon Ice Cream Recipe should be stored in an airtight container to prevent it from absorbing other freezer odors. Press plastic wrap directly on the surface before sealing to minimize ice crystals forming.
Freezing
If you want to make this ahead of time, the ice cream freezes beautifully for up to two weeks. Just ensure the container is sealed tightly to keep the flavors fresh and the texture creamy.
Reheating
Ice cream is best enjoyed cold and doesn’t reheat well. To soften it slightly for easier scooping, simply let it sit at room temperature for 5 to 10 minutes before serving instead of microwaving or warming.
FAQs
Can I use light cream instead of heavy cream?
Heavy cream is key for the rich, creamy texture of this ice cream, so substituting with light cream may result in a thinner, less creamy final product.
Is it necessary to temper the egg yolks?
Yes, tempering prevents the eggs from curdling and ensures your custard remains smooth and silky, which is essential for great ice cream.
Can I make this ice cream without an ice cream maker?
While an ice cream maker yields the best texture, you can try freezing the custard in a container and stirring it vigorously every 30 minutes until firm, though it won’t be quite as smooth.
How strong is the cinnamon flavor?
The cinnamon adds a warm and subtle spice that complements the sweetness without overpowering it, but feel free to adjust the amount to suit your taste.
Can I substitute white sugar for brown sugar?
Brown sugar gives this ice cream its characteristic molasses depth, so substituting with white sugar will change the flavor, making it less rich and complex.
Final Thoughts
There’s something truly special about making your own ice cream, especially one as comforting and delicious as this Brown Sugar Cinnamon Ice Cream Recipe. It’s a cozy yet refreshing treat that perfectly balances sweetness and spice in every luscious bite. Give it a try—you’re going to fall in love with how effortlessly it elevates dessert time.
Print
Brown Sugar Cinnamon Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Brown Sugar Cinnamon Ice Cream recipe offers a rich, creamy custard base infused with warm cinnamon and sweet brown sugar. Made from scratch with simple ingredients, it delivers a perfectly balanced dessert that’s smooth, flavorful, and ideal for cinnamon lovers seeking a comforting treat.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions
- Heat base mixture: Combine heavy cream, whole milk, and brown sugar in a medium saucepan. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture starts to steam. Make sure it does not boil.
- Temper egg yolks: Whisk the egg yolks in a separate bowl until smooth. Gradually add 1/2 cup of the hot cream mixture while whisking constantly to gently raise the temperature of the yolks and prevent curdling.
- Combine yolks and cream: Slowly pour the tempered yolks back into the saucepan with the remaining cream mixture, whisking continuously to blend evenly.
- Cook custard: Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 170°F–175°F, ensuring it does not boil.
- Add flavors and strain: Remove from heat. Stir in ground cinnamon and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids.
- Chill custard: Cover the custard with plastic wrap pressed directly onto its surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until thoroughly cold.
- Churn ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze to firm: Transfer the churned ice cream to a container and freeze for 2 to 3 hours to firm up before serving.
Notes
- Ensure the custard does not boil during cooking to prevent scrambling the eggs.
- Pressing plastic wrap directly on the custard surface is important to avoid a skin forming.
- Use an ice cream maker for best texture; without one, freeze the custard in a shallow container and stir every 30 minutes until firm to reduce ice crystals.
- For extra cinnamon flavor, sprinkle a little on top when serving.
- Recipe yields about 6 servings.
