Brown Sugar Cinnamon Ice Cream
A smooth and creamy homemade ice cream flavored with warm cinnamon and rich brown sugar, perfect for topping pies or enjoying by itself. This custard-based ice cream offers comforting flavors and a satisfying texture with a quick prep and churn time.
Equipment
- 1 medium heavy-bottomed saucepan
- 1 medium mixing bowl
- 1 Whisk
- 1 ice cream maker with freezer canister
- 1 plastic storage container (about 2-quart size)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
- 1 teaspoon pure vanilla extract
- 5 large egg yolks
- ½ cup chopped cinnamon-flavored chips
Instructions
- Prepare the Cream Base: In a medium saucepan, combine the heavy cream, whole milk, brown sugar, ground cinnamon, and a pinch of kosher salt. Place the pan over medium heat and gently warm the mixture, stirring frequently. Heat until it just starts to simmer — small bubbles should appear at the edges — then remove from the heat and stir in the vanilla extract. Set aside to cool slightly.
- Temper the Egg Yolks: In a separate medium bowl, whisk the egg yolks until smooth and slightly pale. Slowly pour about half a cup of the warm cream mixture into the yolks in a thin, steady stream, whisking constantly. This gradual warming prevents the eggs from curdling. Repeat this process two more times, adding half a cup each time, until the yolks are fully tempered.
- Thicken the Custard: Return the tempered egg yolk mixture to the saucepan. Place the pan over medium-low heat and cook the custard, stirring constantly with a wooden spoon or heat-safe spatula. Continue cooking until the mixture thickens enough to coat the back of the spoon — this usually takes about 5 to 7 minutes. Do not let the mixture boil to avoid scrambling the eggs.
- Chill the Custard Base: Once thickened, transfer the custard into a clean container with a lid. Cover tightly and refrigerate for at least 4 hours or overnight. Chilling helps develop flavor and ensures the mixture is cold for churning.
- Churn the Ice Cream: Remove your ice cream maker’s canister from the freezer and pour the chilled custard base inside. Add the chopped cinnamon chips. Turn on the ice cream maker and churn according to the manufacturer’s instructions — typically 20 to 30 minutes — until it reaches a soft-serve consistency.
- Freeze to Firm Up: For a firmer texture, transfer the churned ice cream to a freezer-safe container. Cover it tightly and freeze for an additional 2 to 3 hours before serving. This step is optional but recommended if you prefer scoopable, hard-dipped ice cream.
Notes
- Chilling the base is crucial: Make sure the custard base is fully chilled before churning to achieve the best texture and prevent the ice cream from melting too quickly during the process.
- Tempering eggs slowly: Pour the hot liquid into the yolks gradually to avoid scrambling. Whisking constantly helps keep the mixture smooth.
- Cinnamon chips: These add delightful bursts of flavor and texture. If you can’t find cinnamon chips, substitute with finely chopped cinnamon candies or omit for a smoother ice cream.
- Ice cream maker options: Any style works—whether a countertop electric churner or a manual freezer bowl model—just be sure the bowl is thoroughly frozen if using the latter.
- Storage: Store leftover ice cream in an airtight container to prevent ice crystals and maintain creaminess for up to one week.
