This creamy brown sugar cinnamon ice cream is a sweet treat that combines the warmth of cinnamon with rich brown sugar. It’s perfect for cooling off on a hot day!
Making this ice cream is super fun! Just mix, churn, and freeze. I love serving it with a sprinkle of extra cinnamon on top—talk about a flavor explosion! 🍦✨
Key Ingredients & Substitutions
Heavy Cream: This adds richness and creaminess to your ice cream. If you want a lighter version, you can replace it with half-and-half, but the texture won’t be as luxurious.
Brown Sugar: Both light and dark brown sugars work great. Dark brown sugar has more molasses, giving a deeper flavor. If you’re out of brown sugar, you can mix regular sugar with a bit of molasses (1 tablespoon for every cup of sugar).
Cinnamon: This spice gives the ice cream a warm and cozy taste. If you like a spicier flavor, you could add a bit of nutmeg or cardamom as well.
Egg Yolks: They help create a rich custard base. If you’re avoiding eggs, try using a commercial egg replacement or cornstarch to thicken instead.
How Do You Temper Eggs When Making Ice Cream?
Tempering eggs is an essential step to avoid scrambling the yolks. Here’s how to do it smoothly:
- Start by whisking the egg yolks in a bowl until smooth.
- Slowly add about 1 cup of the warm cream mixture to the egg yolks while whisking constantly. This gently heats the yolks.
- Once mixed, pour the egg-yolk mixture back into the saucepan with the remaining cream.
- Continue cooking on low heat, stirring constantly, until it thickens slightly.
This technique ensures your eggs don’t cook too fast and stay silky smooth in your ice cream! Enjoy making this delicious treat! 🥄🍦
How to Make Creamy Brown Sugar Cinnamon Ice Cream
Ingredients You’ll Need:
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
Making this creamy brown sugar cinnamon ice cream takes about 15 minutes to prepare, with an additional chilling time of at least 4 hours (or overnight) for the custard, plus 2-4 hours for freezing after churning. But the wait is totally worth it for this delicious treat!
Step-by-Step Instructions:
1. Heat the Cream Mixture:
In a medium saucepan, combine the heavy cream, whole milk, brown sugar, ground cinnamon, and a pinch of salt. Heat this mixture over medium heat, stirring occasionally. You want it to get hot and the sugar to dissolve, but be careful not to let it boil! Once everything is combined and heated, take it off the stove.
2. Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks until they are smooth. This will help them mix evenly when combined with the hot cream.
3. Temper the Eggs:
Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. This process is called tempering and it’s important to prevent the eggs from scrambling. Once mixed, pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
4. Cook Until Thickened:
Return the saucepan to the stove and cook over low to medium heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens enough to coat the back of the spoon (it should reach about 170-175°F or 77-80°C). Remember, don’t let it boil!
5. Add Vanilla:
Once thickened, remove the saucepan from heat and stir in the vanilla extract. This will give your ice cream a lovely flavor!
6. Strain the Custard:
Pour the custard through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits, ensuring a smooth ice cream texture.
7. Chill the Mixture:
Let the mixture cool to room temperature. Once cooled, cover and refrigerate until completely chilled, which will take at least 4 hours or overnight for the best results.
8. Churn the Ice Cream:
Once your mixture is nice and cold, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
9. Freeze Until Firm:
Transfer the churned ice cream to a container and freeze it for 2-4 hours until firm. If you can wait, letting it freeze longer will make it even better!
10. Enjoy!
Finally, scoop your creamy brown sugar cinnamon ice cream into cones or bowls. You can add a sprinkle of cinnamon on top if you like. Now, dig in and enjoy this delicious creamy treat!
FAQ
Can I Use Half-and-Half Instead of Heavy Cream?
Yes, you can use half-and-half, but keep in mind that the ice cream may not be as creamy and rich as when using heavy cream. If possible, stick with heavy cream for the best texture!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface before sealing the container.
Can I Make This Ice Cream Without Eggs?
Absolutely! If you prefer an egg-free version, you can use a commercial egg replacer or cornstarch to thicken the mixture. If using cornstarch, mix 1-2 tablespoons with a bit of milk to create a slurry and stir it in during the cooking process.
Can I Add Mix-Ins to This Ice Cream?
Of course! Feel free to add mix-ins like chocolate chips, nuts, or swirls of caramel during the last few minutes of churning. Just keep in mind that adding too many mix-ins may affect the texture of the ice cream!
