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
Scale
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.
