Best Brown Sugar Ice Cream Recipes

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL

Steps:

• Make the base
• 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
• 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
• While the ice cream base cools, make the swirl
• 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
• 7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
• Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
• 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
• 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
• Freeze the ice cream
• 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
• 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
• Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM

Steps:

• Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.
• Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM

Steps:

• Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
• Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
• In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
• Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
• Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
• After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.

SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL

Steps:

• In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
• Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
• About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
• Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

PINEAPPLE IN BROWN SUGAR WITH ICE CREAM

Steps:

• Melt butter in a medium saute pan over low heat. Add sugar and stir until melted. Add pineapple, rum, if desired, and vanilla, and turn heat up to medium high.
• Cook, stirring, until liquid is reduced and pineapple is glazed, about 15 minutes. Be careful not to burn.
• Serve in bowls with a scoop of ice cream.

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

BUTTERMILK, BROWN SUGAR & RYE BREAD ICE CREAM

Steps:

• To make the caramelised breadcrumbs, heat oven to 180C/160C fan/gas 4. Tear half the bread into little pieces (it's better doing this by hand than in a food processor. The largestpiece should be no bigger than a petit pois). Whizz the rest in a food processor into coarse crumbs. It's best to have a mixture of textures.
• In a frying pan, heat the butter until it melts, then continue to cook until it starts to brown a little. Remove from the heat and stir in the bread and sugar. Spread out on a baking sheet (it's important that the mixture is not in clumps) and cook for 20 mins, tossing a few times during baking, until toasted. Leave to cool.
• Heat the cream with 100g sugar and a pinch of salt in a heavy-bottomed saucepan until it comes to just under the boil. Take off the heat. Leave to sit for about 5 mins. Beat the egg yolks in a bowl with the remaining sugar and pour in the cream, stirring continuously. Wash out the saucepan, then pour the cream mixture into it.
• Set over a low heat and cook, stirring, until the mixture thickens enough to coat the back of a spoon. It will take about 8-10 mins. Make sure the custard doesn't boil or it will curdle. As soon as it's thick enough, transfer to a cold bowl and stir in the buttermilk. Keep stirring the mixture at intervals as it cools. Cover the custard and put in the fridge to chill.
• Churn the custard in an ice cream machine following the manufacturer's instructions, adding the breadcrumbs when the ice cream is almost frozen. Transfer to a container, cover with cling film and keep in the freezer. If you don't have an ice cream machine, pour the mixture into a shallow container and put in the freezer. Remove from the freezer every couple of hours and beat vigorously to break up the ice crystals, adding the breadcrumbs when the ice cream is almost frozen. You want to end up with a smooth, creamy mixture.

ROASTED PEAR TARTE TATIN WITH BROWN SUGAR-BALSAMIC SWIRL ICE CREAM

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
• Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
• Meanwhile, line large baking sheet with parchment paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
• Using slotted spoon, carefully lift pears from syrup in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.
• What to drink:
• Since this is a special meal, splurge a little by pouring a dessert wine. With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond flavors. Because this is a sweet, intensely flavored wine, each guest needs only a small glass.

BROWN SUGAR PEACH ICE CREAM

Steps:

• To peaches, add 1/2 cup of the sugar and the lemon juice.
• Set aside, covered in refrigerator.
• In a medium saucepan combine milk, eggs, and remaining sugar.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes.
• Stir in cream and vanilla.
• Chill.
• Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.

BROWN SUGAR & CINNAMON ICE CREAM

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!

BROWN-SUGAR APPLE CRISP WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 375.
• Butter 13x9x2" glass baking dish.
• Toss apples, 1/4 cup sugar, lemon juice, and lemon peel n prepared dish.
• Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl.
• Add butter and egg yolk and rub in with your fingertips until mixture forms moist clumps.
• Sprinkle topping over apples.
• Bake until apples are tender and topping is golden and crisp, about 28 minutes.
• Cool 20 minutes.
• Serve crisp warm with vanilla ice cream.

PEACH AND BROWN SUGAR ICE CREAM

Steps:

• In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in half-and-half, scalded, pour the mixture into the pan, and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach puré, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

BROWN SUGAR MATCHA ICE CREAM BARS RECIPE BY TASTY

Steps:

• Make the brown sugar syrup: In a medium pan, combine the brown sugar and ½ cup (60 ml) warm water and bring to a simmer over medium heat. Cook until thickened slightly, about 5 minutes.
• In a small bowl, stir together the remaining ¼ cup (60 ml) warm water and the cornstarch until smooth.
• Add the cornstarch slurry to the brown sugar and stir until fully incorporated and the syrup thickens slightly, about 1 minute. Transfer the syrup to a heatproof bowl and let cool while you make the ice cream.
• Make the matcha ice cream: In a large bowl, combine the sweetened condensed milk, heavy cream, and matcha powder. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form and all of the matcha is incorporated, 3-4 minutes.
• Using a squeeze bottle or small spoon, drizzle a generous amount of the brown sugar syrup all around the insides of the pop molds.
• Spoon the matcha ice cream base into the pop molds, drizzling a bit more syrup between layers, until full. Cover the molds with the lid or insert pop sticks into the center of each mold. Transfer to the freezer for at least 6 hours, or overnight, until frozen solid.
• When ready to serve, let the bars sit at room temperature for a few minutes, then gently remove as many as you are serving from the molds. Leave any remaining pops in the molds in the freezer until ready to serve, up to 1 week.
• Enjoy!

BROWN SUGAR-APPLE CRISP WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Toss apples, 1/4 cup sugar, lemon juice, and lemon peel in prepared dish. Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl. Add butter and egg yolk and rub in with fingertips until mixture forms moist clumps. Sprinkle topping over apples. Bake until apples are tender and topping is golden and crisp, about 28 minutes. Cool 20 minutes. Serve crisp warm with vanilla ice cream.

BROWN SUGAR BANANA SAUCE (FOR ICE CREAM)

Steps:

• Over low heat, combine brown sugar, butter and milk until sugar is melted and not gritty.
• Add in vanilla, cinnamon, bananas. Cook for 1 min (or longer but we don't like the taste of cooked bananas.)
• Remove from heat and let cool slightly.
• Top individual servings of ice cream with sauce and sprinkle toasted pecans and coconut over top. Serve immediately.

COCONUT-CORN ICE CREAM WITH BROWN-SUGAR SYRUP AND PEANUTS

Steps:

• For brown-sugar syrup:
• Toast coriander seeds in a small dry skillet over medium heat, stirring often, until fragrant, 1-2 minutes. Transfer to a cutting board; crush with the bottom of a small pan or with a mortar and pestle.
• Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns; season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain; cover and chill for up to 1 month.
• For ice cream:
• Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl; reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs, and condensed milk; cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover, and let steep for 1 hour. Discard cobs.
• Strain corn mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in salt. Cover corn ice cream base; chill for at least 4 hours or overnight.
• Process ice cream base in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze for at least 3 hours and up to 1 week.
• For garnishes:
• Scoop ice cream into bowls. Drizzle some brown-sugar syrup over. Garnish with peanuts and lime zest.

BROWN SUGAR ICE CREAM

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.

BROWN SUGAR BOBA ICE CREAM POPS

Steps:

• For the boba mixture: Stir together the 3/4 cup rice flour and 1/4 cup of the brown sugar in a medium heatproof bowl. Add the boiling water and stir until fully combined and no streaks of flour remain. Turn the dough out onto a clean work surface, reserving the bowl, and knead until spongy and pliable, about 2 minutes. It should resemble soft clay.
• Place the remaining 2 tablespoons rice flour in the same bowl. Divide the dough into 4 pieces. Working with 1 piece at a time, roll into a rope about 1/4-inch thick, then cut the rope into 1/4-inch-wide segments. Roll each segment into a ball, then place in the bowl. Gently toss all the balls from that piece of dough with the flour to prevent sticking and clumping. Repeat with the remaining 3 pieces of dough.
• Meanwhile, bring a large saucepan of water to a boil over medium heat. Using a slotted spoon, sift the excess rice flour from the balls, then place them in the boiling water. Stir gently at first to prevent clumping and then allow the balls to cook until they all float, about 3 minutes. Drain the boba balls, reserving the saucepan.
• Transfer the boba back to the saucepan and add the remaining 1/2 cup brown sugar, the molasses and 1/2 cup water. Cook over medium heat, stirring occasionally, until the brown sugar and molasses become thick and syrupy, 8 to 10 minutes. (The mixture should be slightly thicker than maple syrup.) Transfer the boba mixture to a medium bowl and refrigerate until completely cooled, about 1 hour.
• For the ice cream pops: When the boba mixture is ready, make the ice cream base. Stir together the condensed milk and salt in a medium bowl and set aside. Whip the heavy cream in a large bowl with an electric hand mixer on medium-high speed until stiff peaks form, 4 to 5 minutes. Using a rubber spatula, fold one-third of the whipped cream into the salted condensed milk until combined, then fold this mixture into the remaining whipped cream until fully incorporated.
• Fill each ice pop mold with 2 tablespoons of the ice cream base, followed by 2 teaspoons of the boba mixture (see Cook's Note). Fill the remaining space in the molds with more ice cream base, then drizzle about 1/2 teaspoon of the boba syrup on top. Using a small spoon or small offset spatula, run it through the ice cream to create swirls of boba and syrup. Insert the ice pop sticks, then gently tap the molds on the work surface to release any air bubbles. Carefully transfer the molds to the freezer and freeze for at least 8 hours or, ideally, overnight.