This creamy brown sugar cinnamon ice cream is a sweet treat that’s oh-so-good! It combines smooth vanilla ice cream with the warm flavors of brown sugar and a hint of cinnamon.
You’ll love how easy it is to whip up this dessert! I enjoy serving it with a sprinkle of extra cinnamon on top. It always brings smiles to faces. Who can resist? 😋
Key Ingredients & Substitutions
Heavy Cream: This is important for creating a rich and creamy texture. If you’re looking for a lighter option, you could try using half-and-half instead, but the creaminess will be reduced.
Whole Milk: Whole milk gives the ice cream a rich mouthfeel. You could substitute it with almond milk or coconut milk, but your ice cream won’t be as creamy; using full-fat varieties will help maintain some thickness.
Brown Sugar: Light brown sugar adds a subtle caramel flavor. Dark brown sugar can be used if you prefer a deeper flavor. For a different twist, you could use maple syrup, though it will alter the texture slightly.
Cinnamon: Ground cinnamon brings warmth and sweetness. If you love the flavor, consider adding more! For a variation, nutmeg can be a nice alternative, but use it sparingly as it’s stronger.
Egg Yolks: These create a smooth custard base and richness. If you’re avoiding eggs, you could try using cornstarch as a thickener, but the texture will differ from a traditional recipe.
How Do You Successfully Temper Egg Yolks?
Tempering egg yolks is crucial to prevent them from scrambling when added to the hot mixture. Here’s how to do it smoothly:
- First, whisk the yolks in a bowl until they’re smooth.
- Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly. This step helps warm the yolks gradually, avoiding curdling.
- Once the yolks are warmed up (around 1 cup added), slowly pour them back into the saucepan while stirring the remaining cream mixture.
- Keep stirring gently over low heat until it thickens enough to coat the back of a spoon.
This method ensures you have a beautifully creamy and smooth ice cream without any unwanted bits from cooked egg! Happy churning!
How to Make Creamy Brown Sugar Cinnamon Ice Cream
Ingredients You’ll Need:
- 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
How Much Time Will You Need?
This delicious ice cream requires about 30 minutes of hands-on prep, and then you’ll need at least 4 hours for the mixture to chill (overnight is best!). Once chilled, it takes about 20-30 minutes to churn in the ice cream maker, plus some freezing time to firm it up. Total time: about 4-5 hours, including chilling and freezing.
Step-by-Step Instructions:
1. 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. Make sure it doesn’t boil!
2. Whisk the Egg Yolks:
While that’s heating up, take a medium bowl and whisk the egg yolks until they are smooth. This will help create a creamy texture in the ice cream.
3. Temper the Egg Yolks:
Now comes the important part! Gradually pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This step warms the yolks without cooking them. Once mixed, pour the yolk mixture back into the saucepan with the rest of the cream mixture.
4. Thicken the Custard:
Continue to cook over medium-low heat, stirring constantly with a wooden spoon or spatula. You want to heat it until the mixture thickens enough to coat the back of the spoon (this is usually around 170°F to 175°F). Be careful not to let the eggs scramble!
5. Strain and Cool:
Once thickened, remove the pan from heat. Strain the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg. This helps ensure your ice cream is super smooth!
6. Add Flavor:
Stir in the vanilla extract for that beautiful vanilla flavor. Let the mixture cool to room temperature and then cover it. Pop it in the refrigerator for at least 4 hours (or overnight) to chill.
7. Churn the Ice Cream:
After chilling, pour the custard into your ice cream maker. Churn according to the manufacturer’s instructions until you reach a soft-serve consistency. It’s getting creamy and delicious!
8. Freeze and Enjoy:
Transfer the ice cream to a freezer-safe container. Freeze for a few hours until firm. When you’re ready to serve, scoop it into cones or bowls and sprinkle a little extra cinnamon on top if you like!
Enjoy your homemade creamy brown sugar cinnamon ice cream—it’s a delightful treat perfect for any time of year!
FAQ for Creamy Brown Sugar Cinnamon Ice Cream
Can I Use Different Types of Sugar?
Absolutely! While brown sugar gives this ice cream a lovely caramel flavor, you can experiment with granulated sugar or even maple syrup for a unique twist. Just keep in mind that the sweetness and texture may vary slightly.
Can I Make This Recipe Without Egg Yolks?
Yes! To make an egg-free version, you can use cornstarch as a thickener instead. Mix about 2 tablespoons of cornstarch with a bit of the milk to create a slurry before adding it to the heated mixture. This will help achieve a creamy texture without eggs.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It should stay fresh for up to 2 weeks. If it’s too hard after freezing, let it sit at room temperature for a few minutes before scooping to soften it up!
Can I Add Extra Mix-Ins?
Definitely! Feel free to add in mix-ins like crushed cookies, chocolate chips, or nuts right before finishing the churning process for a fun texture and flavor variation. Just keep these additions to about 1/2 cup to maintain the ice cream’s creaminess.
