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
Scale
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.
