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
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
- 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.
