Brown Sugar Cinnamon Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
5 big egg yolks
02 -
1 teaspoon vanilla extract
03 -
Pinch of kosher salt
04 -
1 teaspoon ground cinnamon
05 -
135 g brown sugar
06 -
240 ml whole milk
07 -
480 ml heavy cream
→ Mix-Ins
08 -
80 g chopped cinnamon chips
# Instructions:
01 -
Toss your ice cream churn canister in the freezer way ahead of time so it gets crazy cold.
02 -
Grab a saucepan and toss in heavy cream, milk, brown sugar, cinnamon, and a little salt. Warm everything up slowly. Once you spot tiny bubbles on the sides, take it off the heat and mix in the vanilla.
03 -
Get a bowl and beat those yolks. Pour in some of the hot creamy mix—just a bit at a time—while you keep whisking. Do this a couple more times till the yolks don’t freak out from the heat.
04 -
Pour the yolks back in with everything else in the pan. Keep stirring over medium heat until the custard clings to your spoon. You’ll feel it thicken.
05 -
Move that custard into a container. Clamp a lid on it and chill in the fridge for 4 hours or overnight. Let it get nice and cold.
06 -
Dump your cold custard into the ice cream maker's frozen bowl. Sprinkle in those cinnamon chips, then churn using the machine until it’s soft and creamy.
07 -
Scoop all the ice cream into something freezer-friendly. Let it hang in the freezer at least 2 hours so you get perfect scoops.
# Notes:
01 -
Make sure your custard is super cold before you start churning or it won’t end up smooth and creamy.
02 -
If you let the ice cream chill in the freezer a few extra hours, it’ll taste even better when you scoop it out.