Description
Indulge in the rich and comforting flavors of homemade Brown Sugar Cinnamon Ice Cream. This creamy treat is a perfect blend of sweetness and warmth, making it an ideal dessert for any time of year.
Ingredients
For the ice cream:
2 cups heavy cream, 1 cup whole milk, 3/4 cup light brown sugar (packed), 1 tablespoon molasses (optional, for deeper flavor), 1 tablespoon ground cinnamon, 1/8 teaspoon salt, 4 large egg yolks, 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, combine the cream, milk, brown sugar, molasses (if using), cinnamon, and salt. Stir until the mixture is hot and the sugar is dissolved, but do not boil.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper the eggs. Then pour the egg mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 170–175°F). Remove from heat and stir in the vanilla extract.
- Pour the mixture through a fine mesh strainer into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a lidded container and freeze until firm, about 4 hours.
Notes
- Add cinnamon swirl or chopped pecans during the last few minutes of churning for added texture.
- For a no-churn version, fold cinnamon and brown sugar into sweetened whipped cream with condensed milk.
