Description
Indulge in the rich and comforting flavors of homemade Brown Sugar Cinnamon Ice Cream. This creamy, custard-based dessert is a perfect treat for any time of year, but especially delightful during the fall season.
Ingredients
Scale
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
Custard:
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Prepare Ice Cream Base: In a medium saucepan over medium heat, combine heavy cream, milk, brown sugar, cinnamon, and salt. Heat until steaming but not boiling.
- Whisk Egg Yolks: In a separate bowl, whisk egg yolks until smooth.
- Temper Eggs: Slowly pour hot cream mixture into yolks while whisking. Return mixture to saucepan.
- Cook Custard: Cook over medium-low heat, stirring constantly until thickened. Remove from heat, stir in vanilla.
- Chill and Churn: Strain custard, cool, refrigerate, then churn in an ice cream maker. Freeze before serving.
Notes
- For extra texture, fold in crushed cinnamon graham crackers or chopped pecans after churning.
- Use light brown sugar for a milder molasses flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 22g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg
