Description
This creamy brown sugar cinnamon ice cream recipe delivers a rich, smooth, and flavorful treat that combines the warmth of cinnamon with the deep sweetness of brown sugar. Made with a classic custard base, it is perfect for satisfying your ice cream cravings with a homemade touch.
Ingredients
Scale
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Prepare the Base: In a medium saucepan, mix the heavy cream, whole milk, brown sugar, ground cinnamon, and salt. Stir these ingredients together over medium heat until the mixture is hot and the sugar has completely dissolved, making sure it doesn’t boil.
- Whisk the Egg Yolks: In a medium bowl, whisk the egg yolks until smooth to help create a creamy texture in the ice cream.
- Temper the Egg Yolks: Gradually pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to warm them without cooking. Then pour the yolk mixture back into the saucepan with the rest of the cream mixture.
- Thicken the Custard: Cook over medium-low heat, stirring constantly with a wooden spoon or spatula until the mixture thickens enough to coat the back of the spoon (around 170°F to 175°F), being careful not to let the eggs scramble.
- Strain and Cool: Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits, ensuring a smooth ice cream.
- Add Flavor: Stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze and Enjoy: Transfer the ice cream to a freezer-safe container and freeze for a few hours until firm. Serve scooped into cones or bowls, optionally with a sprinkle of extra cinnamon on top.
Notes
- Use light or dark brown sugar based on your preference for sweetness and flavor depth.
- Do not allow the cream mixture to boil to avoid curdling the custard.
- Tempering the eggs is crucial to prevent scrambling and maintain a smooth custard.
- Straining the custard ensures the ice cream’s texture is creamy without lumps.
- For best results, chill the custard overnight before churning.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes for 2-3 hours to break up ice crystals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop custard preparation and churned freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (about 125 g)
- Calories: 320
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 170 mg
Keywords: brown sugar ice cream, cinnamon ice cream, homemade ice cream recipe, creamy custard ice cream, easy ice cream, cinnamon dessert
