Brown Sugar Cinnamon Ice Cream a creamy, homemade ice cream with a rich caramel-like sweetness from brown sugar and a hint of warmth from cinnamon. This decadent treat is the perfect dessert to cozy up with or pair alongside your favorite pies and cakes.
Why You’ll Love This Recipe
The brown sugar gives this ice cream a deep, caramel flavor that’s irresistible.
It’s a perfect balance of sweetness and spice, thanks to the cinnamon.
This recipe uses simple, wholesome ingredients that you likely already have at home.
Homemade ice cream has a luxurious texture that’s creamier and fresher than store-bought varieties.
It pairs beautifully with baked goods, such as apple pie, pumpkin bread, or pecan tarts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
In a medium saucepan, combine the heavy cream, milk, and brown sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is steaming (avoid boiling).
In a separate bowl, whisk the egg yolks until smooth. Slowly whisk in about 1/2 cup of the hot cream mixture to temper the yolks.
Gradually pour the tempered yolks back into the saucepan, whisking constantly.
Cook the mixture on low heat, stirring with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F to 175°F).
Remove from heat and mix in the ground cinnamon and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Cover the bowl with plastic wrap, pressing it directly onto the custard surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a lidded container and freeze for 2–3 more hours to firm up.
Servings and Timing
Servings: Makes 6 servings
Prep Time: 20 minutes
Churn Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Variations
Add mix-ins: Incorporate crushed graham crackers, candied pecans, or chocolate chips during the last few minutes of churning.
Spiced twist: Add a pinch of nutmeg or ground ginger for an extra layer of flavor.
Dairy-free option: Substitute the heavy cream and milk with full-fat coconut milk, and use a vegan egg yolk replacer.
Boozy version: Add a tablespoon of bourbon or spiced rum for an adult-friendly treat.
Seasonal flair: Pair the ice cream with warm seasonal desserts, such as apple crisp or pumpkin pie.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
If the ice cream hardens too much, let it sit at room temperature for 5–10 minutes before scooping.
Avoid repeated thawing and refreezing to maintain the creamy texture.
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FAQs
How do I prevent ice cream from getting icy?
Make sure the custard base is fully chilled before churning, and store the ice cream in an airtight container.
Can I make this ice cream without an ice cream maker?
Yes, you can! Pour the chilled custard into a shallow dish, freeze, and stir every 30 minutes until creamy.
What’s the best way to temper egg yolks?
Slowly whisk hot liquid into the yolks in small amounts to gently raise their temperature without cooking them.
Can I use light brown sugar instead of dark?
Yes, but dark brown sugar provides a richer caramel flavor. Use whichever you prefer or have on hand.
Can I double this recipe?
Absolutely! Just make sure your ice cream maker has enough capacity to handle the larger batch.
Conclusion
Brown Sugar Cinnamon Ice Cream is a delightful homemade dessert with comforting flavors and a creamy texture that’s sure to impress. Whether enjoyed on its own or paired with your favorite baked goods, this ice cream is a crowd-pleaser that’s worth the effort. Dive into the rich sweetness and warm spices—your taste buds will thank you!
📖 Recipe:
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Brown Sugar Cinnamon Ice Cream
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy Brown Sugar Cinnamon Ice Cream with rich caramel-like sweetness and a warm cinnamon twist. The perfect homemade dessert to pair with pies or enjoy on its own.
Ingredients
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 heavy cream, milk, and brown sugar in a medium saucepan. Heat on medium, stirring until sugar dissolves and mixture steams. Do not boil.
- Whisk egg yolks in a separate bowl until smooth. Gradually whisk in 1/2 cup of the hot cream mixture to temper.
- Slowly pour tempered yolks back into the saucepan, whisking constantly.
- Cook over low heat, stirring with a wooden spoon, until the mixture thickens to coat the back of the spoon (170°F–175°F).
- Remove from heat. Mix in ground cinnamon and vanilla extract. Strain through a fine-mesh sieve into a clean bowl.
- Cover custard with plastic wrap pressed directly on the surface to prevent skin from forming. Chill for at least 4 hours or overnight.
- Churn custard in an ice cream maker per manufacturer instructions. Transfer to a container and freeze for 2–3 hours to firm up.
Notes
Use dark brown sugar for a deeper caramel flavor, or light brown sugar for a milder taste.
For added spice, include a pinch of nutmeg or ginger.
Ensure custard is fully chilled before churning to avoid ice crystals.
Substitute coconut milk for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes (churn)
- Category: Desserts
- Method: Churned Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 240 kcal
