If you are craving a truly comforting dessert that combines warm, spicy notes with creamy indulgence, this Brown Sugar Cinnamon Ice Cream Recipe is exactly what you need. Rich with the deep caramel flavor of brown sugar and the gentle, aromatic spice of cinnamon, it transforms ordinary ice cream into a cozy treat that feels like a big hug on a spoon. Whether you’re winding down after a long day or impressing friends with something homemade, this recipe delivers a smooth texture and a perfectly balanced sweetness that keeps everyone coming back for more.
Ingredients You’ll Need
This recipe shines for its simplicity while each ingredient plays a crucial role in achieving that luscious, creamy texture and warm flavor profile. Getting these staples right means your homemade ice cream will taste like a dream.
- Heavy cream: The backbone of creaminess, it provides a rich, velvety mouthfeel that makes this ice cream irresistibly smooth.
- Whole milk: Balances the richness of cream to keep the texture light and scoopable.
- Brown sugar: Adds deep caramel notes and moist sweetness that elevate the cinnamon’s warmth beautifully.
- Ground cinnamon: Infuses the ice cream with a cozy spice that’s essential to this flavor combination.
- Vanilla extract: Enhances the overall flavor, rounding off the sweetness with a subtle floral hint.
- Egg yolks: Create the custard base that thickens the ice cream, delivering a creamy and luxurious texture.
How to Make Brown Sugar Cinnamon Ice Cream Recipe
Step 1: Warm the Dairy and Sweeten
Start by combining the heavy cream, whole milk, and brown sugar in a medium saucepan. Gently heat over medium, stirring occasionally until the brown sugar has completely dissolved and the mixture is steaming. Avoid boiling to keep the cream from curdling. This step infuses the liquid base with sweetness and richness while preparing it for the custard process.
Step 2: Temper the Egg Yolks
In a separate bowl, whisk the egg yolks until smooth and slightly frothy. Slowly add about half a cup of the hot cream mixture into the yolks while whisking continuously. This gradual combination is called tempering and it prevents the yolks from scrambling by gradually raising their temperature.
Step 3: Combine and Thicken Custard
Pour the tempered yolks back into the saucepan with the remaining cream mixture, whisking constantly to keep it smooth. Cook everything over low heat, stirring frequently with a wooden spoon until the custard thickens enough to coat the back of the spoon — this usually happens around 170 to 175 degrees Fahrenheit. Patience here is key for that perfect creamy texture.
Step 4: Add Spice and Strain
Once thickened, remove the custard from heat and stir in the ground cinnamon and vanilla extract. These spices turn the base into that signature brown sugar cinnamon flavor we all love. Next, strain the custard through a fine-mesh sieve into a clean bowl to eliminate any lumps, ensuring silky smoothness in every scoop.
Step 5: Chill and Churn
Cover the surface of your custard carefully with plastic wrap pressed directly onto it to prevent a skin from forming. Let it chill in the refrigerator for at least 4 hours or overnight – this resting period amps up the depth of flavors. Once fully chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions until it reaches soft serve consistency.
Step 6: Freeze to Firm Up
Transfer the churned ice cream into a freezer-safe container, smoothing the top. Freeze for 2 to 3 hours so the ice cream can firm up nicely and become scoopable. This final step lets the flavors meld together perfectly for that crave-worthy experience.
How to Serve Brown Sugar Cinnamon Ice Cream Recipe
Garnishes
Elevate this ice cream by sprinkling a pinch of ground cinnamon or a drizzle of caramel sauce on top just before serving. Toasted pecans or candied walnuts add a delightful crunch that complements the creamy sweetness exceptionally well.
Side Dishes
This ice cream pairs beautifully with warm apple pie or spiced pumpkin bread, creating a comforting dessert duo that’s perfect for chilly nights or festive occasions.
Creative Ways to Present
For a fun twist, serve scoops inside cinnamon sugar-dusted waffle cones or create a layered ice cream parfait with gingerbread crumbs and caramel sauce. You could even dollop it on top of hot coffee or chai tea for a decadent float!
Make Ahead and Storage
Storing Leftovers
If you have leftover Brown Sugar Cinnamon Ice Cream Recipe, store it in an airtight container with a layer of parchment paper pressed on the surface to prevent ice crystals. Keep it in the coldest part of your freezer for up to 2 weeks without losing its creamy texture.
Freezing
This ice cream freezes beautifully thanks to its custard base. After initial churning, make sure to allow enough time to fully firm up in the freezer for the best scoopability and flavor concentration.
Reheating
Since this is a frozen dessert, reheating isn’t recommended. Instead, let your ice cream sit at room temperature for about 5 to 10 minutes before scooping to soften slightly for easy serving.
FAQs
Can I use regular sugar instead of brown sugar?
While regular sugar will sweeten the ice cream, brown sugar is key to achieving that rich caramel flavor and moist texture in this Brown Sugar Cinnamon Ice Cream Recipe. For the best results, stick with brown sugar.
Is it necessary to use egg yolks?
Egg yolks create the smooth, custard base that makes this ice cream creamy and luscious. Without them, the texture would be icier and less rich, so we highly recommend including them for the authentic experience.
Can I make this recipe without an ice cream maker?
Yes! After chilling the custard, you can place it in a shallow container and freeze it, stirring every 30 minutes to break up ice crystals until it’s firm. It requires some elbow grease but still yields tasty results.
How long does the ice cream take to freeze properly?
After churning, it typically needs 2 to 3 hours in the freezer to firm up so you get that perfect scoopable texture.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Stir in toasted pecans, walnuts, or mini chocolate chips during the last few minutes of churning for extra texture and flavor within the creamy base.
Final Thoughts
This Brown Sugar Cinnamon Ice Cream Recipe is a heartwarming treat that feels like fall wrapped in a bowl, yet it’s delightful any time of year. The balance of sweet, creamy, and spicy elements makes it truly special and unforgettable. So go ahead, gather your ingredients, and whip up a batch to share with your favorite people—you’ll be so glad you did!
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 creamy Brown Sugar Cinnamon Ice Cream features a rich custard base infused with warm cinnamon and sweet brown sugar, making it a perfect homemade treat for dessert lovers. The ice cream is smooth and flavorful, offering a cozy twist on classic vanilla with the comforting flavors of cinnamon and caramelized sugar.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions
- Heat Cream and Sugar: Combine heavy cream, whole milk, and packed brown sugar in a medium saucepan. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is steaming but not boiling.
- Temper Egg Yolks: In a separate bowl, whisk the four large egg yolks until smooth. Gradually add about 1/2 cup of the hot cream mixture to the yolks while whisking to temper them and prevent curdling.
- Combine Mixtures: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly to blend evenly.
- Cook Custard: Cook the combined mixture over low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches an internal temperature of 170°F–175°F. Do not let it boil.
- Add Flavorings and Strain: Remove the custard from heat. Stir in the ground cinnamon and vanilla extract, then strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Chill Custard: Cover the custard surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight to allow flavors to meld and mixture to fully cool.
- Churn and Freeze: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for an additional 2–3 hours to firm up before serving.
Notes
- Ensure the custard does not boil to avoid curdling the eggs.
- Pressing plastic wrap directly on the custard surface prevents a skin from forming while chilling.
- The ice cream maker’s instructions can vary; follow them closely for best results.
- This recipe can be made a day ahead and kept frozen until needed.
