Brown Sugar Cinnamon Ice Cream
There is no better way to top a big slice of apple pie. Brown Sugar Cinnamon Ice Cream is rich with the flavors of fall. It's creamy and perfect for adding to all your seasonal cobblers and cakes, or just follow my lead and put a huge scoop in a waffle cone.
Oh. My. Gawd. (<<--- can you hear Janice from Friends in your head right now?)
This ice cream is ... the perfect way to step into fall.
Where we are it definitely does not feel like fall -- yesterday it was every bit of 90 degrees with like 10000% humidity, which by the way makes my hair look fab-o -- but I am doing everything I can manage to trick all the rest of my senses into knowing it's my favorite season.
Yesterday I brought home a life size skeleton. There are pumpkins on my porch. And I have no less than 5 boxes of Frankenberry in the cabinet. #priorities
I also made us this Brown Sugar Cinnamon Ice Cream!
I used my favorite ice cream base, which involves heavy cream, whole milk, and egg yolks. You'll see the same basic technique in my Sweet Cream Apple Butter Ice Cream Recipe.
The egg yolks are cooked, but just really slowly. Egg yolks give your ice cream the greatest texture and it's rare that I make a batch of ice cream without this step.
Try it once and you'll be a believer.
My goal with this recipe was to make the ultimate ice cream for putting on top of all the delicious fall pies. Like adding brown sugar ice cream to this Raspberry Apple Crumble Pie? Best idea ever.
Put it on your crumbles and cobblers, all things apple, sweet potato, and pumpkin.
It is ALSO amazing on Peach Berry Crumble. The Easiest Blackberry Cobbler is for sure a Brown Sugar Cinnamon Ice Cream contender.
I doubled up in the cinnamon with ground cinnamon stirred into the base and then chopped cinnamon chips churned with the ice cream.
Have a great weekend! Put a scoop of ice cream on it.
Brown Sugar Cinnamon Ice Cream
Brown Sugar Cinnamon Ice Cream is perfect for topping all your fruit pies, cobblers and crisps. It's great on a slice of apple pie and is right at home on top of a dish of blackberry cobbler. Serve it up at your next gathering!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup brown sugar
- 1 teaspoon cinnamon
- pinch of kosher salt
- 1 teaspoon vanilla extract
- 5 large egg yolks
- ½ cup chopped cinnamon chips
Instructions
- BEFORE YOU BEGIN: This recipe calls for an ice cream churn. You can use any kind you like, but make sure if you are using the countertop variety, that you put the canister in the freezer while you mix up the sweet cream base and let it chill so everything is ready to go at the same time.
- In a medium saucepan whisk together the heavy cream, milk, brown sugar, cinnamon, and salt. Bring it just to a simmer, stir, and then remove from the heat. Stir in the vanilla.
- In a medium bowl, whisk together the yolks. Stirring constantly, add about ½ cup of the hot liquid to the egg yolks. This helps to temper them, cooking them super slowly and bringing the temperature up gradually. Whisk in another ½ cup of the hot liquid, and then one more.
- Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon.
- Scrape the mixture into a container and cover (I like to use plastic storage containers like Gladware or Tupperware for this - prevents spills in case anyone bumps it in the fridge!). Chill for at least 4 hours or overnight.
- Add the chilled base to the canister of your ice cream churn, add the chopped cinnamon chips, and churn according to manufacturer's instructions.
- You can eat the ice cream now -- it's ready! But it will have a more soft serve consistency. I like to scrape mine into a freezer-safe container and let it freeze for a couple of hours more so it's more hard-dipped.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker -
Viking Contemporary 3-Ply Stainless Steel Saucepan with Lid, 3.4 Quart -
Zeroll 1012 Original Ice Cream Easy Scoop with Unique Liquid Filled Heat Conductive Handle Simple One Piece Aluminum Design Easy Release 24 Scoops per Gallon Made in USA, 3-Ounce, Silver
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 408Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 210mgSodium: 96mgCarbohydrates: 28gFiber: 0gSugar: 27gProtein: 7g
I would like to make this without the chips, would you increase the cinnamon?
You can! The chips provide a bit of texture, but if you aren't using them and you are looking for more cinnamon in the actual ice cream, you can definitely increase it a bit without hurting anything!
I can't get cinnamon chips here, can I replace them with cinnamon brittle? I would love to make this for Thanksgiving.
I don't know what cinnamon brittle is! But it sounds delicious. I'd definitely give it a shot and see how it works.
Can someone help me get this recipe? For some reason a link is not coming up and the actual recipe isn't either.
Thanks!
Can I still make this if I don’t have an ice cream maker?
This isn't a no-churn recipe; it does require an ice cream maker. Any sort will work though! I use the countertop version but old fashioned churns with rock salt work just as well.
I just made this ice cream last weekend and it was a huge success! I was a little bit nervous about making ice cream with egg yolks, but it came out fine. I served over fresh-baked oatmeal cookies. All my guests were raving about how great it was. Thank you!
Ooooh OATMEAL COOKIES!! Thanks for taking the time to leave a review, Sara!
Delish! I just made this and my husband and I loved it. Cinnamon chips are only available locally around Christmas, so I used salted caramel chips instead. Still had plenty of cinnamon flavour. Will definitely make again.
SALTED CARAMEL CHIPS. Yessssss
Made for Christmas dinner to go with apple pie...DELISH.
Aw so glad, Brenda! Hope your holidays were super happy <3
I am so excited to find this recipe!! I am planning to make it and then make ice cream sandwiches with snickerdoodles as my cookie. YUM!
omggggg that's the greatest idea everrrr
I just made this and it's fabulous!! Thanks for the great recipe! After making the base, I thought I'd messed it up and scrambled my eggs but I kept going. It turned out absolutely delicious! I used King Arthur Flour Vietnamese cinnamon and their cinnamon chips - they're already small & it's what I had on hand.
King Arthur is AWESOME. Glad you loved it! This is my fave ice cream <3
Does it make 1.5 pints or quarts?
Hey Julia -- 1.5 quarts 🙂
So, it's January. I'm in Colorado. It's freezing out side and snowing a bit. And yet, I just added the ingredients to this ice cream to my shopping list so I can make it this weekend. We'll just shiver our way through it. YUM!
Ha! Hope is was great Rebecca! I am a huge advocate of ice cream snow days.
Thank you! I've been looking for a brown sugar cinnamon ice cream since the summer. This was beyond fabulous!!! I omitted the cinnamon chips since I couldn't find them but it didn't matter. This is a top 10 recipe for me!! ???????? love, love, love!!!
I'm so glad you liked this Teresa! Thanks so much for the feedback!
P.S. the cinnamon chips are usually with the chocolate chips in the baking aisle 🙂
You can buy cinnamon chips from Amazon. I have found them in Walmart during holidays.
@Joyce Carter, I don't want to use the chips, would you increase the cinnamon? I saw a similar quantity ice cream recipe that used 2 tsp..
I made this ice cream for thanksgiving and it was perfect
Ughhhhh. I literally want to dive face-first into my computer screen because this ice cream looks so decadent and delicious. And I'm thinking about how I can put it on all kinds of crisps and crumbles this fall, and I know I won't be able to get enough. Aaaaand I don't have an ice cream maker. So. Well. Gonna have to sort that out because I'm fairly positive I *need* this ice cream in my life immediately.
Nice work, lady!
This looks amazing! I think my family would love if I made it to serve over gluten-free apple crisp! Just fyi, I checked on the cinnamon chips from Hershey's and they are on their gluten-free list! So yeah, this recipe is gluten-free as written! (In case anyone wants to see, it is here: https://www.thehersheycompany.com/our-ingredients/nutrition-information/special-dietary-needs/gluten-Free-products.aspx)
Thanks for such a great recipe!!