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Brown Sugar Cinnamon Ice Cream is perfect for topping all your fruit pies cobblers and crisps This creamy dessert always reminds me of holidays with my family crowing around apple pies The warm spice of cinnamon and rich molasses notes from brown sugar really make it stand out Serve it at your next gathering for a flavor that feels both classic and cozy
The first time I made this ice cream was for a potluck and it disappeared before anyone could try the cake Now my friends always check if I brought it to parties
Ingredients
- Heavy cream: gives the ice cream its silky smooth mouthfeel Choose the freshest cream you can for the best result
- Whole milk: balances richness and helps churn smoothly Standard whole milk works great
- Brown sugar: adds molasses warmth to every bite Opt for dark brown sugar if you want extra depth
- Cinnamon: gives warmth and aroma Use a good quality ground cinnamon for best flavor
- Kosher salt: accents all the other flavors and makes the sweetness pop Use sea salt in a pinch
- Vanilla extract: rounds out the sweetness and adds an inviting aroma Use real vanilla for the best results
- Egg yolks: create a luscious custard base Large fresh eggs work great and keep the texture thick
- Chopped cinnamon chips: add bursts of spicy sweetness Look for high quality chips in the baking aisle
Step-by-Step Instructions
- Prepare the Ice Cream Base:
- Whisk together heavy cream milk brown sugar cinnamon and salt in a medium saucepan Bring to a bare simmer stirring frequently to dissolve the sugar and blend flavors Remove from heat once you see small bubbles around the edge and a steamy aroma Stir in the vanilla
- Temper the Egg Yolks:
- In a separate bowl whisk the egg yolks until smooth Take half a cup of the hot sweet cream mixture and slowly drizzle it into the yolks while whisking constantly Continue with another half cup then a third half cup to gradually raise the temperature and avoid scrambling the eggs
- Cook the Custard:
- Pour the egg yolk mixture back into the saucepan with the rest of the sweet cream Place over medium heat stirring constantly with a wooden spatula or heatproof spoon Watch carefully as the custard thickens this usually takes about five minutes Stop once it coats the back of your spoon and leaves a clear line when you drag your finger through it
- Chill the Base:
- Pour the cooked custard into a clean container I always use a plastic container with a tight lid to prevent leaks Cover tightly and place in the fridge for at least four hours or overnight to allow the flavors to meld and the base to chill properly
- Churn the Ice Cream:
- Pour the well-chilled base into your ice cream churn Add the chopped cinnamon chips right before churning so they stay evenly mixed Follow your churn manufacturers instructions on timing The mixture should look thick and creamy when finished
- Freeze for Scoopable Texture:
- For a soft serve style enjoy it right from the churn For a firm scoop tip spread the churned ice cream into a freezer-safe container smoothing the top Freeze for two hours or until hard before serving
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My favorite moment was letting my niece sneak in the first spoonful while it was still soft and warm She declared it better than anything from the store and has asked to help every time since Cinnamon chips really make this recipe feel extra special
Storage tips
Transfer the ice cream to an airtight container right after churning and cover with plastic wrap pressed directly onto the surface to prevent ice crystals It keeps well for up to two weeks in the deepest part of your freezer Softening slightly on the counter for five minutes makes it scoop easily again
Ingredient substitutions
No cinnamon chips Simply stir in two tablespoons of extra ground cinnamon or swirl in cinnamon sugar just before that final freeze Dairy free milks such as oat or coconut work but alter the texture and richness To swap brown sugar for coconut sugar expect a slightly more caramel like flavor
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Serving suggestions
Brown Sugar Cinnamon Ice Cream pairs perfectly with fruit pies caramelized bananas or poached pears I love it sandwiched between oatmeal cookies for a nostalgic dessert twist For an easy party treat drizzle with warm caramel and top with toasted pecans
Cultural inspirations
Brown sugar and cinnamon are classic American flavors especially in fall desserts like apple crisp This ice cream brings those comforting notes to a cold treat reminding me of family gatherings and autumn evenings Warm spice flavors like cinnamon have ancient roots in both Eastern and Western kitchens adding depth and sweetness for centuries
Frequently Asked Questions
- → How do I prevent ice crystals in homemade ice cream?
Custard-style bases, like this one with egg yolks and cream, help minimize ice crystals. Thorough chilling before churning and airtight storage also keep the texture smooth.
- → Can I use light brown sugar instead of dark?
Yes, light and dark brown sugar are both suitable. Dark brown sugar will impart a deeper molasses flavor, while light will taste milder.
- → What are cinnamon chips and where can I find them?
Cinnamon chips are small morsels with a strong cinnamon flavor. Look for them in the baking aisle near chocolate chips, or substitute with extra cinnamon if unavailable.
- → What do I serve with brown sugar cinnamon ice cream?
This ice cream pairs well with warm apple pie, berry cobblers, crisps, or fruit tarts. It also shines by itself as a rich dessert.
- → Can I make this without an ice cream maker?
The best texture comes from churning, but you can try a no-churn method by freezing the base and stirring occasionally to break up any ice crystals.