Indulge in the comforting warmth of Brown Butter Cinnamon Ice Cream, a creamy dessert that perfectly balances rich, nutty flavors with a hint of aromatic cinnamon.
Made with wholesome ingredients like whole milk, egg yolks, and heavy cream, it provides a satisfying dose of protein and healthy fats while remaining a fiber-friendly treat thanks to natural cinnamon.
Quick to prepare and easy to churn, it’s ideal for everyday homemade enjoyment.
Brown Butter Cinnamon Ice Cream
Equipment
- 1 Medium Saucepan
- 1 large saucepan
- 1 large mixing bowl
- 1 Whisk
- 1 Mesh Strainer
- Ice cream maker
- Measuring Cups and Spoons
Ingredients
- 1 cup whole milk 237 ml
- ½ cup granulated sugar 100 g
- ½ cup packed light or dark brown sugar 105 g
- Pinch of salt
- 10 cinnamon sticks 3-inch each
- 6 tablespoons unsalted butter 85 g
- 5 large egg yolks
- 2 cups heavy cream 500 ml
Instructions
- Prepare Cinnamon-Infused Milk Mixture: In a medium saucepan, combine whole milk, granulated sugar, brown sugar, and a pinch of salt over medium heat. Stir gently until both sugars completely dissolve and the mixture becomes smooth. Allow the milk to steam slightly; small bubbles should form along the edges. Remove from heat, then add the cinnamon sticks, cover the saucepan with a lid, and let the flavors infuse at room temperature for 1 hour. This step extracts the warm, aromatic cinnamon essence without overpowering the base.
- Brown the Butter Carefully: While the milk mixture is steeping, melt unsalted butter in a separate saucepan over medium-low heat. Stir continuously with a spatula to prevent burning. The butter will foam and then turn a golden-brown color, releasing a nutty aroma. This process should take about 5–7 minutes; watch carefully to avoid any burnt bits. Once browned, remove from heat and set aside to cool slightly. Browned butter adds a deep, rich flavor that enhances the ice cream’s complexity.
- Whisk Egg Yolks Thoroughly: In a large mixing bowl, place 5 large egg yolks. Use a whisk to beat the yolks until smooth and slightly pale in color. This step is crucial to create a creamy, custard-like texture in the ice cream. Whisking also helps prevent the eggs from scrambling when the warm milk mixture is added.
- Temper the Eggs With Warm Milk: Remove the cinnamon sticks from the milk mixture. Return the saucepan to medium heat and allow it to become slightly warm again until you see gentle steam rising. Slowly pour the warm milk mixture into the whisked egg yolks in a thin, steady stream, whisking constantly. This process, called tempering, gradually raises the temperature of the eggs to prevent curdling and ensures a smooth custard base.
- Cook the Custard Until Thickened: Return the tempered egg and milk mixture back to the saucepan over medium heat. Stir continuously with a spatula or wooden spoon to prevent sticking or scorching. Cook until the custard thickens enough to coat the back of a spoon, about 5 minutes. This step develops the rich, creamy texture that forms the foundation of the ice cream.
- Incorporate Browned Butter Into Custard: Once the custard is thickened, gradually add the prepared brown butter in small amounts while stirring continuously. This ensures the nutty flavor is evenly distributed throughout the custard. Mixing slowly helps prevent separation and guarantees a smooth, velvety texture.
- Strain and Chill the Custard: Pour the custard through a fine-mesh strainer into a large bowl to remove any cooked egg bits or cinnamon residue. Then, gently stir in heavy cream until fully combined. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 1–2 hours, or until thoroughly chilled. Chilling improves texture and flavor depth before churning.
- Churn the Ice Cream to Perfection: Transfer the chilled custard to your ice cream maker and churn according to the manufacturer’s instructions. The mixture should thicken to a soft-serve consistency. Avoid over-churning, as this can create ice crystals and compromise smoothness.
- Freeze Until Firm: Scoop the churned ice cream into an airtight container. Cover with a lid or plastic wrap and freeze for 4 hours or overnight to allow it to fully firm. This final freezing ensures the ice cream has the perfect creamy texture for serving.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 5–10 minutes for easier scooping. Garnish with a sprinkle of cinnamon, a drizzle of caramel, or a few crushed nuts if desired. Enjoy a luxurious, homemade dessert that combines the warm spice of cinnamon with the nutty depth of browned butter.
Notes
- Yields: Approximately 1 quart (12 servings)
- Calories per Serving: 298 kcal
- Macronutrients: Carbohydrates: 22g, Protein: 3g, Fat: 23g (Saturated Fat: 14g)
- Other Nutrition Info: Cholesterol: 153mg, Sodium: 31mg, Fiber: 2g, Sugar: 18g
- Tip: Use high-quality cinnamon sticks for the best aromatic flavor.
- Tip: Avoid rushing the browning process of butter; patience ensures a deep, nutty flavor without bitterness.
- Tip: Chilling the custard before churning improves texture and prevents icy ice cream.
Chef’s Secrets To Perfect Ice Cream
The key to an unforgettable Brown Butter Cinnamon Ice Cream is mastering the balance between richness and flavor.
Browning the butter slowly releases nutty, caramelized notes that elevate the ice cream without overwhelming the cinnamon.
Steeping the cinnamon sticks in warm milk allows gentle extraction of aromatic oils, giving a subtle, natural sweetness and fragrance.
Tempering the egg yolks carefully prevents curdling, ensuring a smooth, velvety custard.
For extra creaminess, use full-fat dairy and avoid over-churning, which can create icy textures.
Little touches like letting the finished ice cream soften slightly before scooping enhance its luxurious mouthfeel.
Serving Suggestions For Homemade Delight
Serve this ice cream as a standalone dessert or pair it with complementary flavors.
Drizzle with caramel or chocolate sauce for a decadent treat, or sprinkle with toasted nuts for added crunch.
It pairs beautifully with warm baked goods such as apple pie, pumpkin bread, or cinnamon rolls.
For a sophisticated twist, add a shot of espresso or a small glass of spiced rum alongside.
Individual servings in chilled bowls or waffle cones make it a visually appealing and crowd-pleasing dessert for gatherings or family dinners.
Storage Tips To Maintain Freshness
Store the ice cream in an airtight container in the freezer to prevent ice crystals and freezer burn.
Press a piece of parchment or plastic wrap directly onto the surface before sealing to protect the creamy texture.
For best flavor and texture, consume within 2 weeks.
When scooping after storage, allow the ice cream to sit at room temperature for 5–10 minutes for easier serving.
Avoid repeatedly refreezing melted portions, as this can cause graininess and reduce the rich, creamy quality.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream machine?
Yes! You can use a no-churn method by pouring the chilled custard into a shallow freezer-safe container.
Freeze for 30 minutes, then stir vigorously every 30–45 minutes to break up ice crystals until firm, about 3–4 hours.
The texture will be slightly different but still rich and creamy.
2. Can I use cinnamon powder instead of sticks?
While cinnamon powder works, it will give a more intense, slightly grainy flavor.
Steeping cinnamon sticks provides a smoother, more aromatic infusion without altering the texture of the custard.
If using powder, whisk it into the milk mixture while warming, then strain before combining with eggs.
3. How do I prevent the ice cream from becoming icy?
Ensure the custard is fully chilled before churning and avoid over-churning.
Using full-fat cream and adding the browned butter gradually helps maintain a smooth, creamy texture.
Covering the ice cream surface with plastic wrap before freezing also prevents ice crystals from forming.
4. Can I make this recipe ahead of time for parties?
Absolutely! You can prepare the custard up to 24 hours in advance and refrigerate until ready to churn.
The fully churned ice cream can also be frozen overnight or longer, making it an excellent choice for meal prep or holiday gatherings.
5. Can I adjust sweetness or flavor intensity?
Yes! You can reduce granulated or brown sugar slightly if you prefer a less sweet ice cream.
Similarly, add extra cinnamon sticks for a stronger spice flavor or brown the butter longer for a deeper, nuttier aroma.
Adjust gradually and taste before combining all ingredients to maintain balance.
