If you’re ready to indulge in a scoop of something creamy, fragrant, and packed with nostalgic warmth, then this Brown Sugar Cinnamon Ice Cream Recipe is your next must-make treat. Imagine the rich sweetness of brown sugar intertwining flawlessly with the cozy spice of cinnamon, all wrapped up in a luxuriously smooth homemade ice cream. It’s the perfect balance between comforting and refreshing, offering a delightful twist on classic vanilla ice cream that excites the palate without overwhelming it. Once you taste this, it’s hard to go back to store-bought again!
Ingredients You’ll Need
The beauty of this Brown Sugar Cinnamon Ice Cream Recipe lies in its simplicity. Each ingredient plays a crucial role, melding together to create that velvety texture and deep, warm flavor that makes this ice cream unforgettable.
- 2 cups heavy cream: This is the foundation of creaminess, giving the ice cream its rich, silky body.
- 1 cup whole milk: Helps balance the richness and keeps the custard perfectly smooth.
- 3/4 cup packed brown sugar: Provides that deep caramel sweetness and moisture.
- 1 teaspoon ground cinnamon: Infuses the ice cream with warm, aromatic spice that pairs beautifully with brown sugar.
- 1 teaspoon vanilla extract: Enhances and rounds out all the flavors for a harmonious taste.
- 4 large egg yolks: Essential for creating a luxuriously thick custard base, lending creaminess and structure.
How to Make Brown Sugar Cinnamon Ice Cream Recipe
Step 1: Warm the Cream, Milk, and Brown Sugar
Start by combining the heavy cream, whole milk, and brown sugar in a medium saucepan. Warm this mixture over medium heat, stirring gently until the brown sugar dissolves completely and the liquid starts to steam. Remember, you don’t want it to boil—just hot enough to melt the sugar and awaken the flavors.
Step 2: Temper the Egg Yolks
While the cream mixture is heating, whisk the egg yolks in a separate bowl until smooth and slightly thickened. To avoid scrambling the eggs, slowly add about half a cup of the warm cream mixture to the yolks, whisking continuously to gently raise their temperature. This classic tempering step is key to silky custard perfection.
Step 3: Combine Yolks and Cream Mixture
Gradually pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Keep whisking constantly to blend everything smoothly and to prevent lumps from forming.
Step 4: Cook Until Thickened
Reduce the heat to low and cook the custard, stirring continuously with a wooden spoon. Pay close attention as it thickens; you’ll know it’s ready when the mixture coats the back of the spoon and reaches about 170°F to 175°F on a thermometer. This step transforms the liquid into a luscious, velvety base for the ice cream.
Step 5: Add Cinnamon and Vanilla, Then Strain
Remove the custard from heat, then stir in the aromatic ground cinnamon and smooth vanilla extract. For the silkiest texture, strain the mixture through a fine-mesh sieve into a clean bowl—this step eliminates any cooked egg bits or sediment, ensuring that creamy indulgence with every bite.
Step 6: Chill Thoroughly
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, but overnight chilling is best for developing flavors and proper texture.
Step 7: Churn and Freeze
Once your custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When it reaches a soft-serve consistency, transfer the Brown Sugar Cinnamon Ice Cream Recipe to a container and freeze for 2 to 3 hours to let it firm up perfectly.
How to Serve Brown Sugar Cinnamon Ice Cream Recipe
Garnishes
Top your scoops with a sprinkle of toasted pecans or walnuts for added crunch and a nutty complement to the cinnamon’s warmth. A drizzle of caramel sauce or a pinch of cinnamon sugar can elevate the presentation and flavor even more.
Side Dishes
This ice cream pairs beautifully with warm desserts like apple pie, bread pudding, or a moist spice cake. The contrast between hot and cold, soft and creamy, makes every bite more exciting and satisfying.
Creative Ways to Present
For a stunning treat, serve your ice cream in cinnamon sugar-rimmed bowls or waffle cones. You can also layer it with chunks of cinnamon-spiced brownies or swirl in a ribbon of melted brown sugar caramel before freezing to create a textured, flavor-packed surprise.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container with a tight-fitting lid to keep that fresh taste and prevent ice crystals from forming. Make sure the container is filled to minimize air exposure.
Freezing
Freeze the ice cream for up to two weeks for the best flavor and texture. Longer than that, and you might notice a decline in creaminess. Always allow the ice cream to soften slightly at room temperature before scooping for the smoothest results.
Reheating
Unlike some desserts, ice cream doesn’t get reheated, but if it becomes too firm in the freezer, simply leave it at room temperature for 5 to 10 minutes before serving—this helps it regain its creamy, scoopable consistency.
FAQs
Can I make this Brown Sugar Cinnamon Ice Cream Recipe without an ice cream maker?
Absolutely! You can pour the custard into a shallow container and freeze it, stirring vigorously every 30 minutes as it freezes to break up ice crystals. It won’t be as ultra-smooth as with a machine, but still delicious and creamy.
Is there a way to make this recipe dairy-free?
Yes, substitute the heavy cream and milk with full-fat coconut milk for a dairy-free version. The flavor will be slightly different but still wonderfully rich and creamy with that comforting cinnamon taste.
How spicy is the cinnamon in this ice cream?
The recipe uses just enough cinnamon to give a warm, inviting aroma and flavor without overpowering the sweetness of the brown sugar or cream. If you’re a fan of bolder spice, feel free to add a bit more cinnamon to suit your taste.
Can I prepare the custard base a day ahead?
Definitely! In fact, making the custard a day in advance and letting it chill overnight allows the flavors to meld together beautifully, enhancing the final ice cream experience.
What’s the best way to serve this ice cream for a crowd?
Churn the ice cream into smaller batches if needed and keep it well-frozen until serving. Offering a variety of toppings and accompaniments lets guests customize their scoops and adds to the fun atmosphere.
Final Thoughts
Making this Brown Sugar Cinnamon Ice Cream Recipe at home truly feels like crafting a little piece of dessert magic. It’s remarkably straightforward to prepare, yet the payoff is an indulgently creamy, warmly spiced treat that’s perfect any time of year. Give it a whirl next time you want something special—you’ll love sharing this cozy classic with family and friends.
Print
Brown Sugar Cinnamon Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Brown Sugar Cinnamon Ice Cream recipe combines the rich creaminess of homemade custard with the warm, comforting flavors of brown sugar and cinnamon. Perfectly smooth and full of cozy spice, this ice cream makes an irresistible dessert for any occasion.
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
- Combine Ingredients: In a medium saucepan, combine the heavy cream, whole milk, and packed brown sugar. Heat the mixture on medium, stirring frequently until the sugar dissolves and the mixture begins to steam. Avoid boiling to prevent curdling.
- Temper the Yolks: In a separate bowl, whisk the egg yolks thoroughly until smooth. Gradually add about 1/2 cup of the hot cream mixture into the yolks while whisking continuously. This step tempers the eggs and prevents them from scrambling.
- Combine Mixtures: Slowly pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly to blend evenly.
- Cook Custard: Place the saucepan over low heat and stir continuously with a wooden spoon. Cook until the custard thickens enough to coat the back of the spoon, reaching a temperature between 170°F and 175°F.
- Add Flavors 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 curdled bits for a silky texture.
- Chill Custard: Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight to develop flavor and ensure it’s cold for churning.
- 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 to 3 hours to firm up before serving.
Notes
- Make sure not to boil the cream mixture as it can curdle.
- Tempering the egg yolks is crucial to prevent them from scrambling when added to the hot mixture.
- Pressing plastic wrap directly on the custard surface prevents a skin from forming during chilling.
- If you don’t have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.
- Use high-quality cinnamon for the best flavor.
