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
