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
Scale
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.
