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Brown Sugar Cinnamon Ice Cream goes great with any pie, crisp, or cobbler. This creamy creation always takes me back to my family packed around apple pie during the holidays. The cinnamon spice and molasses sweetness from brown sugar really set it apart. Share it at your next get-together for a nostalgic, comforting treat everyone loves.
When I brought this ice cream to a potluck, it vanished quicker than the cake. Now, my buddies always ask if I made it again for our hangouts.
Dreamy Ingredients
- Chopped cinnamon chips: give you pops of cinnamon sugar in every scoop. Find them near the baking supplies.
- Egg yolks: make the ice cream rich and thick. Big, fresh eggs are key for that creamy texture.
- Vanilla extract: adds smoothness and that classic sweet scent. Skip imitation, go with pure vanilla.
- Kosher salt: makes all the flavors shine and dials up the sweetness. Sea salt will work if you don’t have kosher.
- Cinnamon: brings cozy warmth and aroma. Good quality ground cinnamon really matters here.
- Brown sugar: delivers a deep, molasses flavor. Go darker for extra richness if you like.
- Whole milk: keeps the ice cream light enough to churn. Just regular whole milk works fine.
- Heavy cream: is what makes it silky soft. Pick the freshest you can get for best texture.
Easy Step Guide
- Freeze It For Scooping:
- Like it firmer? Spread it in a shallow freezer-friendly tub. Smooth out the top, then pop it in the freezer for a couple hours until it’s scoopable.
- Start Churning:
- Pour the chilled base into your churn, tossing in cinnamon chips right before you start. Churn until everything’s thick and creamy — double check your machine’s instructions for timing.
- Chill Before Spinning:
- Move the custard into a container with a snug lid — I use plastic for less mess. Stick it in the fridge for at least four hours (overnight works, too) so it gets cold and all the flavors get friendly.
- Make the Custard:
- Pour the warmed egg mix back into your saucepan with the rest of the cream stuff. Keep it on medium heat, stirring nonstop. You’ll see it thicken in about five minutes. Pull it when a finger swipe leaves a clean line on your stirring spoon.
- Warm Up The Yolks:
- Crack the eggs and whisk yolks in a separate bowl. Slowly stream in half a cup of hot creamy mix, whisking fast. Do this two more times to keep the yolks from scrambling.
- Mix Up The Base:
- Grab a saucepan and mix cream, milk, brown sugar, salt, and cinnamon. Heat gently, stirring to melt the sugar. Once you spot steam and tiny bubbles at the edges, take it off the burner and splash in vanilla.
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My best memory? Letting my niece sneak in a warm, melty spoonful from the churn. She decided nothing from the store comes close and always wants to help now. The cinnamon chips totally send it over the top every time.
Keeping it fresh
Spoon the ice cream right into a tight-lidded tub after churning. Press a layer of plastic wrap directly on the top to block freezer burn. It’ll stay good about two weeks, deepest in your freezer. To scoop, let it mellow on the counter for a few if it’s too stiff.
Ingredient swaps
No cinnamon chips in your pantry? Just mix in a couple spoons of ground cinnamon or swirl in cinnamon sugar before freezing. Dairy-free milk like coconut or oat works, but it’ll turn out a little different in creaminess. Swapping brown sugar for coconut sugar gives it a toasty, caramel vibe.
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Fun ways to serve
Brown Sugar Cinnamon Ice Cream loves being next to baked apples, banana slices, or soft pears. Try sticking a scoop between oatmeal cookies for a throwback treat. For a party trick, pour warm caramel and sprinkle over some toasted nuts.
Flavor roots
Brown sugar and cinnamon are huge in American desserts, especially stuff like apple crisp in fall. This treat turns all those comfy flavors into something cold for sunny days. Cinnamon has been used forever on both sides of the world, bringing a sweet, spicy kick to desserts for ages.
Frequently Asked Questions
- → How do I prevent ice crystals in homemade ice cream?
Making a custard base with eggs and cream gives you silky ice cream. Chill the mix really well before churning and store it with a tight lid to steer clear of icy bits.
- → Can I use light brown sugar instead of dark?
Totally. Both kinds of brown sugar work fine. Dark brown sugar makes it taste more rich and molasses-y, while light is a little gentler.
- → What are cinnamon chips and where can I find them?
Cinnamon chips are just little spicy-sweet bits usually in the baking section beside chocolate chips. Can't find them? Use a bit more ground cinnamon instead.
- → What do I serve with brown sugar cinnamon ice cream?
This goes super well with any hot apple pie, berry crisp, or even fruity tart. Of course, love it all by itself too!
- → Can I make this without an ice cream maker?
Churning makes it creamiest. If you don’t have a machine, just freeze the mixture and give it a good stir every once in a while to keep it less icy.