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
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
- 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
