If you’re craving a dessert that feels like a cozy hug in a bowl, get ready to fall in love with this Brown Sugar Cinnamon Ice Cream Recipe. Imagine the warm, caramel notes of brown sugar blending perfectly with the gentle spice of cinnamon, all enveloped in a luscious, creamy ice cream. It’s the kind of treat that brings comfort and delight with every spoonful, making it a standout favorite whether it’s a special occasion or an everyday indulgence.
Ingredients You’ll Need
The magic of this Brown Sugar Cinnamon Ice Cream Recipe lies in its simple, wholesome ingredients. Each component plays a crucial role in building that rich, creamy texture and deeply satisfying flavor that you’ll want to savor endlessly.
- 2 cups heavy cream: Provides the luscious richness and creaminess that ice cream is famous for.
- 1 cup whole milk: Adds fluidity and balances the dairy fat for a smooth mouthfeel.
- 3/4 cup brown sugar, packed: Delivers a deep, caramel sweetness that’s the soul of this recipe.
- 1 teaspoon ground cinnamon: Sprinkles a warm, spicy note that makes this ice cream uniquely comforting.
- 1 teaspoon vanilla extract: Enhances and rounds out the flavors with its sweet, aromatic charm.
- 4 large egg yolks: Act as a natural thickener and add that silky custard texture everyone loves.
How to Make Brown Sugar Cinnamon Ice Cream Recipe
Step 1: Heat the Dairy and Sugar
Start by combining the heavy cream, whole milk, and brown sugar in a medium saucepan. Warm the mixture over medium heat, stirring gently until the sugar completely dissolves and the blend starts to steam. Just a reminder — avoid boiling here to keep the texture smooth and silky.
Step 2: Temper the Egg Yolks
In a separate bowl, whisk your egg yolks until they’re perfectly smooth and pale. Slowly whisk in about half a cup of the hot cream mixture to gently raise the temperature of the yolks, which prevents them from curdling later. This tempering step is key for that custard base we’re building.
Step 3: Combine and Thicken the Custard
Pour the tempered egg yolks back into the saucepan with the rest of the cream mixture, whisking constantly to ensure smoothness. Cook the mixture over low heat, stirring with a wooden spoon, until it thickens enough to coat the back of the spoon nicely — around 170°F to 175°F is perfect.
Step 4: Infuse Flavors and Strain
Once thickened, remove your custard from heat. Stir in the ground cinnamon and vanilla extract to unlock that signature Brown Sugar Cinnamon Ice Cream flavor. For the smoothest result, strain the custard through a fine-mesh sieve into a clean bowl. This step helps remove any cooked egg bits and keeps the texture silky.
Step 5: Chill the Custard
Cover the surface of the custard with plastic wrap pressed right against it to prevent a skin from forming. Refrigerate for at least 4 hours, or, if you have the time, overnight is even better. Patience here creates the creamiest ice cream base.
Step 6: Churn and Freeze to Perfection
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Transfer the freshly churned ice cream to a freezer-safe container and let it firm up for 2 to 3 hours. Then it’s ready for that first delicious spoonful!
How to Serve Brown Sugar Cinnamon Ice Cream Recipe
Garnishes
Elevate the experience by sprinkling a dash of cinnamon or a few crunchy candied pecans on top. A light drizzle of caramel sauce pairs beautifully, highlighting the brown sugar’s warm sweetness.
Side Dishes
This ice cream is a natural partner for apple pie or warm bread pudding. The cinnamon and brown sugar notes complement baked desserts exceptionally well, turning your dessert spread into an unforgettable affair.
Creative Ways to Present
Serve scoops in cinnamon sugar-coated waffle cones for a playful touch. Alternatively, layer it between spiced cake slices and freeze for a homemade ice cream cake that will wow guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brown Sugar Cinnamon Ice Cream Recipe in an airtight container to avoid absorbing fridge odors. It maintains its creamy texture and rich flavor best when protected from air exposure.
Freezing
If you want to store the ice cream long term, keep it frozen at a steady temperature, ideally in the back of your freezer. This prevents temperature fluctuations that cause ice crystals and preserve that wonderfully smooth texture.
Reheating
Unlike many dishes, ice cream isn’t meant to be reheated. To enjoy it at the perfect scoopable texture, simply remove it from the freezer and let it sit at room temperature for a few minutes before serving.
FAQs
Can I use white sugar instead of brown sugar?
While white sugar will sweeten your ice cream, it won’t give you the same rich, caramel warmth that brown sugar offers. To stay true to the signature flavor of this Brown Sugar Cinnamon Ice Cream Recipe, brown sugar is best.
Do I need an ice cream maker?
An ice cream maker helps create the smooth texture by churning and freezing simultaneously. However, if you don’t have one, you can stir the custard every 30 minutes while freezing to break up ice crystals, though the texture won’t be as silky.
Can I make this recipe dairy-free?
For a dairy-free twist, you could experiment with coconut milk and coconut cream, but note this will alter the flavor and texture significantly. The original Brown Sugar Cinnamon Ice Cream Recipe shines thanks to its classic dairy base.
Is it possible to add mix-ins?
Absolutely! Chopped pecans, praline bits, or even chunks of ginger snap cookies would add delightful texture and complement the cinnamon and brown sugar flavors wonderfully.
How long can I store this ice cream?
Properly stored in a sealed container, your ice cream can last up to 2 weeks in the freezer while maintaining its best taste and texture.
Final Thoughts
Making this Brown Sugar Cinnamon Ice Cream Recipe at home is one of those joyful experiences that brings a little extra warmth and sweetness into your day. It’s wonderfully simple yet wholly indulgent, perfect for sharing with friends or savoring solo. Give it a try — I promise you’ll fall for it just like I 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 Brown Sugar Cinnamon Ice Cream is a creamy, spiced dessert made with a custard base infused with warm cinnamon and rich brown sugar. Perfect for those seeking a comforting twist on classic ice cream flavors, it’s smooth, aromatic, and delightfully sweet with a subtle caramel depth from the brown sugar.
Ingredients
Dairy and Eggs
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
Sweeteners and Flavorings
- 3/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Heat the cream and milk mixture: Combine the heavy cream, whole milk, and brown sugar in a medium saucepan. Warm the mixture over medium heat, stirring frequently until the sugar dissolves completely and the mixture begins to steam. Avoid boiling.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in 1/2 cup of the hot cream mixture into the yolks to gently raise their temperature, preventing curdling.
- Combine yolks and cream: Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, whisking constantly to fully incorporate and create a custard base.
- Cook the custard: Over low heat, stir continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon, reaching approximately 170°F to 175°F.
- Add cinnamon and vanilla: Remove the saucepan from heat. Stir in the ground cinnamon and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl for a smooth texture.
- Chill the custard: Cover the bowl with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate the custard for at least 4 hours or overnight to fully chill.
- Churn the 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 up: Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2 to 3 hours until firm enough to scoop.
Notes
- Use a thermometer to ensure the custard is cooked to the correct temperature to avoid curdling and ensure food safety.
- Pressing plastic wrap directly on the custard surface prevents a skin from forming during chilling.
- Adjust cinnamon amount to taste for more or less spice intensity.
- If you don’t have an ice cream maker, you can freeze the custard in a shallow container and stir vigorously every 30 minutes to reduce ice crystals.
- For richer flavor, use dark brown sugar or add a pinch of salt to balance the sweetness.
