This creamy brown sugar cinnamon ice cream is a sweet treat that everyone will love! It’s made with simple ingredients, and the warm cinnamon flavor makes it extra special.
Making this ice cream is fun and easy! I always make a batch to share with friends. Just remember to save some for yourself or they might eat it all! 😊
Key Ingredients & Substitutions
Heavy Cream: This ingredient gives the ice cream its delightful creaminess. If you want a lighter version, you can substitute half of the cream with half-and-half, but the texture will be less rich.
Whole Milk: For a creamier texture, I recommend using whole milk, but you can replace it with 2% milk if you’re looking for a lighter option. Just remember that the ice cream may not be as rich.
Brown Sugar: I love using dark brown sugar for its deeper flavor, but light brown sugar works just as well. If you prefer a different sweetness, try using maple syrup or coconut sugar, but adjust the amount to taste.
Cinnamon: Ground cinnamon adds warmth and flavor. If you’re a fan of spice, consider adding a pinch of nutmeg or allspice for even more depth.
Egg Yolks: These create a rich and smooth texture in the custard base. If you’re avoiding eggs, you could try using a commercial egg replacer or a vegan custard base.
How Do You Temper Eggs Properly?
Tempering eggs is a crucial step to ensure you get a smooth custard without scrambling the eggs. Start by whisking your egg yolks until smooth. Then, you’ll slowly add part of the hot cream mixture while continuously whisking. This warms the yolks gradually.
- Heat the cream mixture until hot but not boiling.
- Slowly pour a cup of this hot mixture into the yolks, whisking constantly to gently raise their temperature.
- Once combined, pour this back into the saucepan, stirring steadily until thickened.
Taking your time here helps you achieve that creamy texture without lumps! This method is key to making sure your ice cream turns out silky smooth.
Creamy Brown Sugar Cinnamon Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed brown sugar (light or dark)
- 1 tablespoon ground cinnamon
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Time Needed:
This recipe requires about 15 minutes of active preparation time, plus an additional 4 hours of chilling time and 2 hours of freezing time for the ice cream to firm up. Overall, plan for a total of at least 6 hours, but you can also chill it overnight for best results!
Step-by-Step Instructions:
1. Combine Cream and Sugar
Start by adding the heavy cream, whole milk, brown sugar, and ground cinnamon into a medium saucepan. Place it over medium heat and stir occasionally. You want the sugar to dissolve completely, and the mixture to get hot—but don’t let it boil! Just heat it gently for the best flavor.
2. Prepare the Egg Yolks
While the cream mixture is heating, take a separate bowl and whisk the egg yolks until they are smooth and slightly lighter in color. This will help create a rich and creamy texture in your ice cream.
3. Temper the Egg Yolks
Once your cream mixture is hot, carefully pour about a cup of it into the bowl with the egg yolks, whisking constantly as you do. This process is called tempering and will gently warm the yolks without cooking them. Once mixed, pour this back into the saucepan with the rest of the cream mixture.
4. Cook the Custard Mixture
Now, return the saucepan to the heat. Stir the mixture constantly using a wooden spoon or spatula. You want to heat it until it thickens slightly and coats the back of the spoon, reaching a temperature between 170°F and 175°F (77°C – 80°C). Be careful not to let it boil!
5. Add Flavorings and Cool
Once thickened, remove it from the heat and stir in the vanilla extract and a pinch of salt for flavor. Then, strain the custard through a fine mesh sieve into a clean bowl to catch any small bits of cooked egg.
6. Chill the Custard
Allow the custard to cool at room temperature. Once cool, cover it and pop it in the fridge for at least 4 hours or overnight to chill completely. The colder the mixture is, the creamier the ice cream will be!
7. Churn the Ice Cream
When you’re ready, pour the chilled custard into your ice cream maker. Follow the manufacturer’s instructions and churn it for about 20 to 30 minutes, until it reaches a soft-serve consistency.
8. Freeze and Serve
Once churned to the right consistency, transfer the ice cream to a freezer-safe container. Seal it up and freeze for at least 2 hours to firm up before serving. When you’re ready for a scoop, serve it in cones or bowls!
This creamy brown sugar cinnamon ice cream is a delightful treat, bursting with warmth and sweetness. Enjoy indulging in this delicious homemade goodness! 🍦
Frequently Asked Questions
Can I Use a Different Sugar?
Absolutely! While brown sugar gives a lovely depth of flavor, you can substitute it with granulated sugar. Just keep in mind that the final taste will be slightly different, lacking that caramel-like richness.
What If I Don’t Have an Ice Cream Maker?
No worries! You can still make this ice cream without a machine. Pour the chilled custard into a freezer-safe container. Stir every 30 minutes for the first 2-3 hours to break up ice crystals and achieve a smooth texture. After that, let it freeze undisturbed until firm!
How Long Will This Ice Cream Last in the Freezer?
This ice cream is best enjoyed within 1-2 weeks for optimal flavor and texture. After that, it may become icy or lose some of its creamy quality. To help it last longer, ensure it’s stored in an airtight container to prevent freezer burn.
Can I Add Mix-ins to the Ice Cream?
Absolutely! Feel free to get creative by adding chopped nuts, chocolate chips, or caramel swirls during the last few minutes of churning. Just make sure to fold them in gently to avoid breaking them down too much!
