Creamy Cinnamon Brown Sugar (Print Version)
# Ingredients:
→ Mix-Ins
01 -
80 g cinnamon chips, chopped up
→ Ice Cream Base
02 -
5 big egg yolks
03 -
1 teaspoon vanilla extract
04 -
Tiny bit of kosher salt
05 -
1 teaspoon ground cinnamon
06 -
135 g brown sugar
07 -
240 ml whole milk
08 -
480 ml heavy cream
# Instructions:
01 -
Pop your churn's canister in the freezer. Make sure it gets icy cold before you use it.
02 -
Once your custard is cooked, pour it in a container. Slap a lid on and chill it in the fridge for a few hours or overnight so it’s extra cold.
03 -
Grab a saucepan. Mix in the heavy cream, whole milk, brown sugar, cinnamon, and salt. Whisk them together and warm it up over medium. Don’t let it boil—when you see steam, pull it off and stir in vanilla.
04 -
Beat up the egg yolks in a bowl. While whisking non-stop, pour in about 120 ml of your warm cream mixture. Do this two more times, adding 120 ml each round to bring the yolks up to temp nice and slow.
05 -
Pour that egg mix back into the pot. Keep stirring while it cooks over medium until you see it gets thick and will stick to the back of your spoon.
06 -
Pour the fully chilled custard into your frozen churn canister. Toss in those chopped cinnamon chips, then churn however your churn says. Stop once it looks soft but holds its shape.
07 -
Take the churned ice cream and move it to a freezer container that seals. Let it freeze for a couple hours till it’s scoopable and firm.
# Notes:
01 -
Don’t start churning till your custard base is super cold or it won't freeze right and might go icy.
02 -
Once your ice cream's set, let it sit in the freezer for a few more hours before scooping for the best texture.