Brown Sugar Cinnamon Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
480 ml heavy cream
02 -
240 ml whole milk
03 -
135 g brown sugar
04 -
1 teaspoon ground cinnamon
05 -
Pinch of kosher salt
06 -
1 teaspoon vanilla extract
07 -
5 large egg yolks
→ Mix-Ins
08 -
80 g chopped cinnamon chips
# Instructions:
01 -
Place the ice cream churn canister in the freezer to ensure it is thoroughly chilled before use.
02 -
In a medium saucepan, whisk together heavy cream, whole milk, brown sugar, ground cinnamon, and kosher salt. Heat gently over medium heat until the mixture just begins to simmer, then remove from the heat and stir in vanilla extract.
03 -
In a separate medium bowl, whisk the egg yolks. While stirring constantly, gradually add about 120 ml (½ cup) of the hot cream mixture to the yolks to temper, repeating with two more additions of 120 ml each to gently raise the yolks' temperature.
04 -
Return the egg mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens noticeably and coats the back of a spoon.
05 -
Transfer the custard to a container, cover tightly, and refrigerate for at least 4 hours or overnight until fully chilled.
06 -
Pour the chilled custard base into the frozen canister of an ice cream churn. Add chopped cinnamon chips and churn following the manufacturer's instructions until softly set.
07 -
Transfer churned ice cream to a freezer-safe container. Freeze for at least 2 hours to reach a firmer, scoopable consistency.
# Notes:
01 -
Chill the custard thoroughly before churning to ensure a smooth, creamy texture and efficient freezing.
02 -
For best results, allow the finished ice cream to cure in the freezer several hours before serving.