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Brown Sugar Cinnamon Ice Cream

Brown Sugar Cinnamon Ice Cream

The ultimate homemade frozen treat that will transport you to cozy autumn days with every spoonful, offering a delightful alternative to store-bought versions. This simple yet sophisticated recipe ensures a rich, creamy texture and a perfectly balanced sweet and spiced flavor profile that’s incredibly satisfying to create and enjoy.
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Prep Time 30 minutes
Chill Time 4 minutes
Total Time 4 minutes
Servings: 8 scoops
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream for ultimate richness and a smooth texture
  • 1 cup whole milk balances the richness of the cream
  • 1 1/4 cups light brown sugar packed, provides that signature caramel-like sweetness and depth
  • 1/4 cup granulated sugar enhances sweetness and helps with ice cream texture
  • 5 large egg yolks act as a natural emulsifier, contributing to a luxuriously smooth and creamy consistency
  • 2 teaspoons ground cinnamon the star spice, infusing warmth and classic flavor
  • 1 teaspoon pure vanilla extract enhances all the other flavors and adds a subtle complexity
  • 1/4 teaspoon salt balances the sweetness and amplifies the cinnamon and brown sugar notes

Equipment

  • Medium saucepan
  • Whisk
  • Medium Bowl
  • Wooden spoon
  • Rubber spatula
  • Fine mesh sieve
  • Ice cream maker
  • Airtight container

Method
 

  1. Before you begin, ensure your ice cream maker's freezer bowl is completely frozen according to the manufacturer's instructions. This is crucial for achieving the proper ice cream texture.
  2. In a medium saucepan, whisk together the heavy cream, whole milk, packed light brown sugar, granulated sugar, and a pinch of salt. Place the saucepan over medium heat. Stir continuously until the sugars are completely dissolved and the mixture is hot but not boiling.
    2 cups heavy cream, 1 cup whole milk, 1 1/4 cups light brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt
  3. While the cream mixture heats, whisk the 5 large egg yolks in a separate medium bowl until they are pale yellow and slightly thickened.
    5 large egg yolks
  4. Slowly and gradually ladle about ½ cup of the hot cream mixture into the whisked egg yolks, whisking constantly. This process, called tempering, slowly raises the temperature of the egg yolks without scrambling them. Continue adding another ½ cup of the hot cream mixture, whisking continuously.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
  6. Reduce the heat to low and cook, stirring constantly with a wooden spoon or rubber spatula, until the custard has thickened enough to coat the back of the spoon. This usually takes about 5-8 minutes. Do not let it boil, as this will scramble the egg yolks. You should be able to draw a line through the custard on the back of your spoon with your finger, and the line should hold its shape.
  7. Remove the saucepan from the heat. Stir in the ground cinnamon and pure vanilla extract until thoroughly combined.
    2 teaspoons ground cinnamon, 1 teaspoon pure vanilla extract
  8. For an extra smooth ice cream, pour the custard through a fine-mesh sieve into a clean bowl. This will catch any potential bits of cooked egg.
  9. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or preferably overnight, until it is completely chilled. This is a critical step for proper freezing in your ice cream maker.
  10. Pour the well-chilled custard base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
  11. Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm and scoopable.

Notes

To ensure your delicious Brown Sugar Cinnamon Ice Cream stays fresh and delicious, proper storage is key. Transfer any leftover ice cream to an airtight freezer-safe container. For an extra layer of protection against ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This homemade ice cream will stay at its best for up to two weeks when stored in the freezer. While ice cream isn't typically reheated, you can allow it to soften at room temperature for about 5-10 minutes before serving to achieve the perfect scoopable consistency.
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