Brown Sugar Cinnamon Ice Cream Recipes

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BROWN SUGAR & CINNAMON ICE CREAM



Brown Sugar & Cinnamon Ice Cream image

This smooth and creamy ice cream made with brown sugar and cinnamon is a delicious treat on its own or as an a la mode accompaniment to your favorite cinnamon-spiced dessert.

Provided by MarthaStewartWanabe

Categories     Frozen Desserts

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



Brown Sugar Ice Cream image

Make and share this Brown Sugar Ice Cream recipe from Food.com.

Provided by MSnow

Categories     Frozen Desserts

Time P1DT25m

Yield 8-12 serving(s)

Number Of Ingredients 5

4 egg yolks
1 cup light brown sugar, packed
1 cup heavy cream
3 cups half-and-half
1 1/2 teaspoons vanilla

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

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