Brown Butter Cinnamon Ice Cream
A luxurious, creamy ice cream infused with the warm flavors of cinnamon and nutty browned butter. Smooth, rich, and subtly sweet, this dessert is simple to make at home and perfect for satisfying your sweet cravings with wholesome, protein-packed ingredients.
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.
