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This brown sugar cinnamon ice cream is awesome for finishing off cobblers, crisps, or fruit pies. It's rich and dreamy, and just makes you think of holiday get-togethers around apple desserts. The molasses-y flavor from brown sugar and that kick of cinnamon put it over the top. Serve it at your next party if you want folks to feel right at home.
I first whipped this one up for a potluck. It got scooped up so fast, nobody even touched the cake. Now, my crew always asks if I brought it along when we hang out.
Dreamy Ingredients
- Chopped cinnamon chips: Little bits of spicy-sweet for fun texture. Check the baking aisle for good quality ones.
- Egg yolks: These make things extra thick and give you that rich custard feel. Grab big, fresh eggs for the best scoop.
- Vanilla extract: Sweetens and smells so good. You can't beat real vanilla for this.
- Kosher salt: Makes everything taste brighter and the sweetness extra fun. Sea salt works if that's what you've got.
- Cinnamon: Boosts the warmth and the spicy smell. Pick ground stuff that’s fresh for the punchiest flavor.
- Brown sugar: Adds that dark-sweet, molasses background. Darker sugar = deeper taste.
- Whole milk: Brings some balance and helps everything churn out nice and easy. Just stick to regular whole milk.
- Heavy cream: This is where the silky magic happens. The fresher, the better for an ultra-smooth treat.
Simple Step Guide
- Freeze for a Good Scoop:
- If soft serve is what you're after, dig in right away. Want firmer scoops? Smooth it into a freezer-safe tub, put it in the coldest part, and wait at least a couple hours.
- Churn With Chips:
- Once everything's chilled, pour the base in your churn and toss in the cinnamon chips right before spinning. Use your churn’s how-to guide for timing. When it looks thick and creamy, you’re set.
- Cool Down the Base:
- Spoon your hot custard into a container that shuts tight to keep it from spilling. Stick it in your fridge for four hours or overnight so it gets cold and the flavors mellow out.
- Cook Up Custard:
- Pour your warmed egg mix back with the rest in the pot. With heat on medium, keep stirring with a wooden or heat-safe spoon. It should thicken in five minutes—stop when you can swipe your finger down the back of the spoon and leave a little path.
- Warm Up Egg Yolks:
- Beat eggs smooth in a separate bowl, then slowly pour in half a cup of hot cream while whisking non-stop. Repeat two more times, half a cup each, so the yolks don't separate or get chunky.
- Start the Ice Cream Mix:
- Toss heavy cream, milk, brown sugar, cinnamon, and salt in a saucepan. Keep stirring as you gently heat everything until it's almost bubbling at the edge and steamy. Pull it off the stove and add in your vanilla.
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One of the best moments was watching my niece sneak a fresh, warm spoonful. She said it blew anything at the store away and now always wants to help out. There’s something about cinnamon chips that makes it feel just a little extra.
How to Keep It Fresh
Move the churned ice cream into a container with a snug lid as soon as you're done, and lay plastic wrap right on top so it doesn't turn icy. It'll keep its flavor two weeks in the back of your freezer. Take it out and leave it on the counter for a few to make scooping way easier.
Swaps and Changes
No cinnamon chips handy? Just stir in a couple extra spoons of ground cinnamon or swirl some cinnamon sugar in at the end. Dairy-free milks like coconut or oat can be swapped, but the texture gets a bit different. Trade brown sugar for coconut sugar for a caramel-like twist.
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Fun Ways to Serve
This brown sugar cinnamon ice cream is awesome with any fruit pie, roasted bananas, or even poached pears. Try smooshing it between two oatmeal cookies for a throwback-style treat. For a party trick, pour on warm caramel and sprinkle on some toasty pecans.
Comforting Traditions
Brown sugar and cinnamon are at the heart of American fall treats, especially apple bakes. This frozen dessert captures those cozy flavors just like family nights or autumn days. Cinnamon’s spicy warmth has been used for ages in kitchens around the world—it’s sweet, deep, and comforting.
Frequently Asked Questions
- → How can I keep my homemade ice cream from getting icy?
Using a custard base with cream and yolks helps keep things scoopable. Chill your mix well before you churn and keep your ice cream sealed tight when you stash it in the freezer.
- → Can I swap dark brown sugar for light brown?
Absolutely. Both do the trick. The darker one tastes richer and more molasses-y, while light brown is a little more mellow.
- → What's a cinnamon chip? Where do I buy them?
They're tiny cinnamon-flavored pieces, sort of like chocolate chips but spicy-sweet. You'll usually spot them with baking stuff. Can't find any? Just toss in a pinch of cinnamon instead.
- → What pairs well with brown sugar cinnamon ice cream?
It's fantastic with fruit pie, berry crisp, tarts, and cobblers. Or just grab a spoon—it’s awesome all on its own!
- → Is it possible to make this without an ice cream maker?
Churning gives the best scoop, but you can freeze the mix in a pan and stir it every so often. That'll help keep the texture creamy.