Description
This Brown Sugar Cinnamon Ice Cream is a creamy and comforting dessert featuring a rich custard base infused with warm cinnamon and sweet brown sugar. Perfectly smooth and packed with cozy flavors, it’s an ideal treat for cinnamon lovers looking for a homemade ice cream recipe that balances sweetness and spice.
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 Cream Mixture: Combine the heavy cream, whole milk, and brown sugar in a medium saucepan. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture begins to steam. Be careful not to let it boil.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about half a cup of the hot cream mixture into the yolks to gently warm them without curdling.
- Combine Egg Mixture and Cream: Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, whisking constantly to ensure they blend smoothly.
- Cook Custard: Cook the combined mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This happens at about 170°F to 175°F. Do not let it boil.
- Flavor and Strain: Remove the custard from heat and stir in ground cinnamon and vanilla extract. Then, strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
- Chill Custard: Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill it in the refrigerator for at least 4 hours or preferably overnight to develop flavor and ensure it is 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 Firm: Transfer the churned ice cream to a container and freeze for an additional 2 to 3 hours to let it firm up before serving.
Notes
- Tempering the egg yolks is crucial to avoid scrambling them when adding hot liquid.
- Covering the custard with plastic wrap directly on the surface prevents a skin from forming as it chills.
- For deeper flavor, chill the custard overnight before churning.
- If you don’t have an ice cream maker, try freezing the mixture and stirring every 30 minutes until firm.
- Use packed brown sugar for the correct level of sweetness and moisture.
