If you have a sweet tooth and a love for cozy spices, then the Brown Sugar Cinnamon Ice Cream Recipe is about to become your newest obsession. This luscious dessert combines the rich creaminess of homemade ice cream with the deep caramel notes of brown sugar and a warm hint of cinnamon. Each spoonful feels like a nostalgic hug, perfect for chilly evenings or anytime you want a little indulgence that’s bursting with flavor. Trust me, once you try this Brown Sugar Cinnamon Ice Cream Recipe, you’ll never reach for store-bought again.
Ingredients You’ll Need
This Brown Sugar Cinnamon Ice Cream Recipe relies on just a handful of simple, essential ingredients that come together to create a perfectly balanced flavor and silky texture. Every ingredient is carefully chosen to enhance the overall creaminess, sweetness, and spicy warmth.
- Heavy cream: Provides richness and that smooth, creamy mouthfeel that makes ice cream irresistible.
- Whole milk: Adds body and balances the fat content for the right texture.
- Brown sugar (packed): Offers deep molasses sweetness with a hint of caramel that’s key to this recipe.
- Ground cinnamon: Brings warm, aromatic spice that perfectly complements the brown sugar flavor.
- Vanilla extract: Enhances all the flavors with its sweet, fragrant notes.
- Large egg yolks: Act as natural emulsifiers creating a custard base that’s rich and velvety.
How to Make Brown Sugar Cinnamon Ice Cream Recipe
Step 1: Begin by heating the base
Start by combining the heavy cream, whole milk, and brown sugar in a medium saucepan. Warm the mixture over medium heat, stirring gently to dissolve the sugar. The goal here is to get the mixture hot and steaming but watch carefully so it never reaches a boil—this prevents curdling and sets the stage for a silky custard.
Step 2: Prepare the egg yolks
While the cream mixture warms, whisk the egg yolks in a separate bowl until they’re smooth and uniform. Then, to temper the yolks and avoid scrambling, slowly add about half a cup of the hot cream mixture to the eggs while whisking constantly. This raises their temperature gradually for a safe blend.
Step 3: Combine yolks with the cream
Once tempered, pour the egg yolk mixture back into the saucepan with the remaining cream mixture, again stirring steadily. This step is crucial because it initiates the custard-thickening process that will give your ice cream its characteristic richness.
Step 4: Cook the custard to perfect thickness
Place the saucepan over low heat and gently cook the mixture. Stir continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon, reaching an ideal temperature of about 170°F to 175°F. Patience here ensures a luscious consistency without curdling.
Step 5: Add flavor and strain
Take the saucepan off heat and stir in the ground cinnamon and vanilla extract, infusing the custard with that signature Brown Sugar Cinnamon Ice Cream Recipe flavor. Then strain the custard through a fine-mesh sieve into a clean bowl to remove any bits and achieve a perfectly smooth texture.
Step 6: Chill the custard
Cover the custard with plastic wrap pressed directly onto its surface; this prevents a skin from forming as it chills. Refrigerate for at least 4 hours or ideally overnight to let the flavors meld and the mixture fully cool before churning.
Step 7: Churn and freeze
Pour the chilled custard into your ice cream maker and churn according to your manufacturer’s instructions. Once churned, transfer the soft ice cream to a container and freeze for another 2 to 3 hours to firm up. Now it’s ready to enjoy the full creamy delight of your Brown Sugar Cinnamon Ice Cream Recipe.
How to Serve Brown Sugar Cinnamon Ice Cream Recipe
Garnishes
While this ice cream is delicious on its own, adding a sprinkle of cinnamon or a drizzle of caramel sauce on top can elevate the flavor profile beautifully. Toasted pecans or walnuts also add a crunchy contrast that pairs perfectly with the creamy texture.
Side Dishes
This ice cream pairs wonderfully with warm desserts like apple pie, baked pears, or even a simple skillet of cinnamon French toast. The Brown Sugar Cinnamon Ice Cream Recipe offers a cool contrast that complements hot, spiced treats exceptionally well.
Creative Ways to Present
Try serving it in cinnamon sugar-rimmed bowls or alongside spiced cookies for a stunning presentation. For a fun twist, sandwich scoops between snickerdoodle cookies for a decadent homemade ice cream sandwich that’ll impress anyone.
Make Ahead and Storage
Storing Leftovers
Any leftover Brown Sugar Cinnamon Ice Cream Recipe should be stored in an airtight container to maintain its creamy texture and flavor. Keep it sealed tightly to prevent freezer burn and absorption of other odors from the freezer.
Freezing
Freeze your ice cream on a flat surface to help it set evenly, ideally for at least 2 to 3 hours after churning. When stored properly at a consistent temperature, it can last up to two weeks and still provide that fresh homemade taste you love.
Reheating
Ice cream is best enjoyed cold and not reheated. If it becomes too hard, just let it sit at room temperature for 5 to 10 minutes before scooping to soften slightly without melting entirely.
FAQs
Can I use light cream instead of heavy cream?
While you can substitute light cream, it might affect the richness and texture of the ice cream. Heavy cream ensures that silky, indulgent mouthfeel you want in this Brown Sugar Cinnamon Ice Cream Recipe.
Do I really need an ice cream maker?
Using an ice cream maker is the best way to achieve a smooth consistency, but if you don’t have one, you can freeze the custard in a shallow container and stir it every 30 minutes to break up ice crystals until fully frozen.
Is this recipe safe since it uses egg yolks?
Yes, the egg yolks are cooked gently during the custard making process to a safe temperature of around 170°F, which both thickens the mixture and eliminates harmful bacteria.
Can I make this recipe vegan or dairy-free?
This version relies heavily on dairy and eggs for flavor and texture, so for a vegan or dairy-free option, you’d need alternative ingredients like coconut milk and a different thickening agent, but it will change the taste significantly.
How spicy is the cinnamon flavor?
The cinnamon in this Brown Sugar Cinnamon Ice Cream Recipe is warm and fragrant but not overpowering. You can adjust the amount to suit your spice preference — add a little more for a bolder kick or less for a gentle hint.
Final Thoughts
Making your own Brown Sugar Cinnamon Ice Cream Recipe at home is such a rewarding experience; the aroma filling your kitchen alone is worth it. It’s a dessert that feels special yet is surprisingly straightforward to pull together. Once you taste that first creamy, spiced spoonful, you’ll understand why it’s a beloved classic to revisit again and again. Go ahead, treat yourself to a batch—you deserve it!
Print
Brown Sugar Cinnamon Ice Cream Recipe
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
Description
Indulge in the rich and creamy flavors of Brown Sugar Cinnamon Ice Cream, a delightful homemade treat that combines the warmth of cinnamon with the sweetness of brown sugar. Perfect for a cozy dessert, this ice cream is smooth, velvety, and packed with comforting spices, made from scratch using classic custard techniques.
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
- Heat Cream and Sugar: Combine the heavy cream, whole milk, and packed brown sugar in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely and the mixture steams. Be careful not to let it boil.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually add about 1/2 cup of the hot cream mixture to the yolks, whisking constantly to temper them and prevent curdling.
- Combine Mixtures: Slowly pour the tempered yolks back into the saucepan with the remaining cream mixture, whisking continuously to combine evenly.
- Cook Custard: Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and the temperature reaches between 170°F and 175°F.
- Add Flavorings and Strain: Remove the custard from heat and stir in the ground cinnamon and vanilla extract. Then, strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg particles.
- Chill Custard: Cover the custard with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or preferably overnight to develop flavor and texture.
- Churn and Freeze: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a container and freeze for 2 to 3 hours to firm up before serving.
Notes
- Tempering the egg yolks is crucial to prevent them from scrambling when added to the hot cream mixture.
- Using plastic wrap directly on the custard surface prevents a skin from forming during chilling.
- If you don’t have an ice cream maker, you can freeze the custard and stir vigorously every 30 minutes until firm.
- For stronger cinnamon flavor, you can infuse the cream with cinnamon sticks during heating, then remove before tempering the eggs.
- Ensure the custard is fully chilled before churning to achieve the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
