Brown Sugar Cinnamon Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 1 quart, about 8 half-cup servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 9 hours, including chilling and freezing

Quick Ingredients

• 1 tablespoon unsalted butter
• 3/4 cup packed dark brown sugar, 165g
• 2 tablespoons granulated sugar, 25g
• 1 3/4 cups heavy cream, divided
• 1 1/4 cups whole milk
• 1 tablespoon light corn syrup
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 2 teaspoons vanilla extract
• Optional for serving: 2 tablespoons crushed cinnamon shortbread cookies and a tiny pinch of ground cinnamon

Do This

• 1. Set a fine-mesh sieve over a bowl with 3/4 cup cold heavy cream; place the bowl in an ice bath.
• 2. Melt butter in a saucepan, then cook the brown sugar and granulated sugar for 2 to 3 minutes until glossy and deeply fragrant.
• 3. Slowly whisk in 1 cup heavy cream, whole milk, corn syrup, cinnamon, and salt; heat until steaming, about 165 degrees F.
• 4. Temper the egg yolks with 1 cup hot dairy, then return everything to the pan.
• 5. Cook over medium-low heat, stirring constantly, until the custard reaches 170 to 175 degrees F and coats a spoon.
• 6. Strain into the cold cream, stir in vanilla, cool, then chill at least 4 hours or overnight.
• 7. Churn for 20 to 25 minutes, freeze 4 hours, then scoop and serve with optional cinnamon shortbread crumbs.

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Why You’ll Love This Recipe

• Deep brown sugar flavor: Gently cooking the brown sugar with butter brings out warm caramel and molasses notes without making the recipe difficult.
• Ultra-creamy texture: Egg yolks, heavy cream, and a small spoonful of corn syrup create a smooth, scoopable custard-style ice cream.
• Tastes like fresh baked pastries: Cinnamon, vanilla, brown sugar, and butter give this ice cream a cozy cinnamon roll or bakery-cookie flavor.
• Great make-ahead dessert: The custard can be prepared in advance, then churned when you are ready for a special homemade treat.

Grocery List

• Produce: None needed
• Dairy: Heavy cream, whole milk, unsalted butter, large eggs
• Pantry: Dark brown sugar, granulated sugar, light corn syrup, ground cinnamon, fine sea salt, vanilla extract, optional cinnamon shortbread cookies

Full Ingredients

Brown Sugar Cinnamon Custard Base

• 1 tablespoon unsalted butter
• 3/4 cup packed dark brown sugar, 165g
• 2 tablespoons granulated sugar, 25g
• 1 3/4 cups heavy cream, divided
• 1 1/4 cups whole milk
• 1 tablespoon light corn syrup
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 2 teaspoons vanilla extract

Optional Serving Garnish

• 2 tablespoons crushed cinnamon shortbread cookies or snickerdoodle crumbs
• 1 teaspoon dark brown sugar, lightly crumbled
• 1 tiny pinch ground cinnamon

Step-by-Step Instructions

Step 1: Set up the cooling station

Before you turn on the stove, set yourself up for success. Place a fine-mesh sieve over a medium heatproof bowl. Pour 3/4 cup of the heavy cream into that bowl. Fill a larger bowl with ice and a little cold water, then nest the bowl with the cream inside it to create an ice bath. This helps stop the custard from cooking once it is done and keeps the finished ice cream silky.

Put the 5 egg yolks in a separate medium bowl and whisk them until smooth. Keep them nearby so you can temper them as soon as the dairy mixture is hot.

Step 2: Build the brown sugar caramel flavor

In a medium heavy-bottomed saucepan, melt 1 tablespoon unsalted butter over medium heat. Add 3/4 cup packed dark brown sugar and 2 tablespoons granulated sugar. Stir constantly with a heatproof spatula for 2 to 3 minutes, until the sugar looks glossy, smells like warm caramel, and begins to soften into the butter. It may look sandy at first, and that is okay.

Do not try to take the sugar to a hard caramel stage. Brown sugar contains molasses, so it can scorch quickly. You are simply warming it long enough to deepen the flavor and create that cozy baked-pastry note.

Step 3: Add the dairy and cinnamon

Slowly whisk in 1 cup of the remaining heavy cream. The mixture may bubble and steam when the cream hits the hot sugar, so pour gradually and whisk steadily. Once smooth, whisk in 1 1/4 cups whole milk, 1 tablespoon light corn syrup, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt.

Continue heating over medium heat, whisking often, until the mixture is steaming and reaches about 165 degrees F on an instant-read thermometer, about 4 to 6 minutes. The sugar should be fully dissolved and the cinnamon should be evenly dispersed.

Step 4: Temper the egg yolks

While whisking the egg yolks constantly, slowly ladle about 1 cup of the hot brown sugar dairy mixture into the yolks. Add it in a thin stream at first so the yolks warm gently instead of scrambling. Once the yolk mixture is warm and loosened, slowly whisk it back into the saucepan with the remaining hot dairy.

Step 5: Cook the custard

Reduce the heat to medium-low. Cook the custard, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until it thickens slightly and reaches 170 to 175 degrees F, about 6 to 8 minutes. The custard should coat the back of a spoon, and when you run a finger through it, the line should hold.

Do not let the custard boil. If it goes above 180 degrees F, the eggs can curdle and the texture may turn grainy. Low, steady heat is the secret to a creamy base.

Step 6: Strain, flavor, and chill

Immediately pour the hot custard through the fine-mesh sieve into the bowl of cold cream in the ice bath. Straining catches any tiny bits of cooked egg and also helps smooth out the cinnamon. Stir in 2 teaspoons vanilla extract.

Let the custard cool in the ice bath for about 20 minutes, stirring occasionally. Once it is no longer warm, cover the bowl and refrigerate for at least 4 hours, or preferably overnight. For the best churn, the base should be 39 degrees F or colder before it goes into the ice cream maker.

Step 7: Churn the ice cream

Churn the chilled custard in your ice cream maker according to the manufacturer’s directions. Most machines will take 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve. Because this is a rich custard, it should mound softly on a spoon when properly churned.

Step 8: Freeze until scoopable

Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface to help prevent ice crystals, then cover tightly with a lid. Freeze for at least 4 hours, or until firm enough to scoop.

For the prettiest scoops, let the ice cream sit at room temperature for 5 to 10 minutes before serving. Finish with crushed cinnamon shortbread cookies, a crumble of dark brown sugar, and a tiny dusting of cinnamon if you like.

Pro Tips

• Use dark brown sugar for the richest flavor: Its higher molasses content gives the ice cream a deeper caramel, toffee-like taste.
• Keep the heat gentle: Custard thickens best between 170 and 175 degrees F. A thermometer makes this easy and helps prevent scrambled eggs.
• Chill the base thoroughly: A very cold base churns faster, traps smaller ice crystals, and creates a smoother texture.
• Do not skip the salt: The small amount of salt balances the sweetness and makes the brown sugar and cinnamon taste more pastry-like.
• Store it tightly covered: Pressing parchment directly on the surface helps protect the custard from freezer burn.

Variations

• Cinnamon roll swirl: After churning, layer the ice cream with 1/3 cup thick caramel sauce mixed with 1/4 teaspoon ground cinnamon. Do not stir completely; gently ripple it in as you pack the container.
• Snickerdoodle crunch: Fold in 3/4 cup chopped snickerdoodle cookies during the last 30 seconds of churning for a cookie-studded version.
• Bourbon brown sugar cinnamon: Stir 1 tablespoon bourbon into the chilled custard right before churning. It adds warmth and helps keep the ice cream slightly softer.

Storage & Make-Ahead

Store the ice cream in an airtight freezer-safe container with parchment pressed directly against the surface for up to 2 weeks for the best flavor and texture. It is still safe after that, but homemade ice cream can become icier over time. The custard base can be made up to 2 days ahead and kept refrigerated at or below 39 degrees F before churning. If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before churning.

Nutrition (per serving)

Calories: 355 kcal | Carbs: 30g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Fiber: 0g | Sugar: 29g | Sodium: 113mg | Cholesterol: 181mg