Best Brown Sugar Cinnamon Ice Cream Recipes

Brown Sugar & Cinnamon Ice Cream image

Provided by MarthaStewartWanabe

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 1/4 cups heavy cream
1 3/4 cups whole milk
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1 tablespoon vanilla bean paste or 1 tablespoon pure vanilla extract
1/4 teaspoon sea salt, finely ground

Steps:

Place all ingredients into a large mixing bowl. Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated. Then increase the speed a bit and mix until frothy.
Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions) or until mixture resembles soft-serve ice cream.
Using a rubber spatula, quickly turn ice cream into a freezer container. I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way. Freeze for 2-4 hours or until frozen solid or to your preferred consistency.
Serve and enjoy!

Nutrition Facts : Calories 316.6, Fat 26.5, SaturatedFat 16.4, Cholesterol 97, Sodium 124.9, Carbohydrate 18.2, Fiber 0.2, Sugar 16.1, Protein 3.1

Brown Sugar Ice Cream image

Provided by evelynathens

Time 22m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups whole milk
2 cups whipping cream
1 1/4 cups packed light brown sugar
6 large egg yolks
1 1/2 teaspoons vanilla extract

Steps:

Combine milk and cream in medium saucepan.
Bring just to simmer.
Remove from heat.
Place sugar in large saucepan.
Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5-7 minutes.
Stir the sugar continuously while it melts.
Whisk in hot milk mixture.
Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled).
Whisk yolks in large bowl to blend.
Gradually whisk in brown sugar mixture.
Return mixture to saucepan.
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil).
Cool.
Mix in vanilla.
Puree custard in batches in blender until very smooth.
Refrigerate until cold, at least 1 hour or overnight.
Process custard in ice cream maker according to manufacturer’s instructions.
Transfer to container; cover and freeze until firm.

Nutrition Facts : Calories 414.8, Fat 27.4, SaturatedFat 16.1, Cholesterol 244.9, Sodium 66.6, Carbohydrate 38.4, Sugar 36.5, Protein 5.2

Brown Sugar Ice Cream image

Provided by MSnow

Time P1DT25m

Yield 8-12 serving(s)

Number Of Ingredients 5

Steps:

In heavy saucepan, whisk egg yolks and sugar till thick.
In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
Strain into a bowl; add vanilla and let cool to room temperature
Cover and refrigerate over-night.
Pour into freezer and follow directions for your freezer.

Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 168.7, Sodium 63, Carbohydrate 31.9, Sugar 26.8, Protein 4.5