Brown Sugar Cinnamon Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg yolks, large

• Baking & Spices

  • 2/3 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/2 cup Cinnamon chips
  • 1 pinch Kosher salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 cups Heavy cream
  • 1 cup Whole milk

Found on sugardishme.com

Description

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ⅔ cup brown sugar
• 1 teaspoon cinnamon
• pinch of kosher salt
• 1 teaspoon vanilla extract
• 5 large egg yolks
• ½ cup chopped cinnamon chips (such asthese)

Directions

• BEFORE YOU BEGIN: This recipe calls for an ice cream churn. You can use any kind you like, but make sure if you are using the countertop variety, that you put the canister in the freezer while you mix up the sweet cream base and let it chill so everything is ready to go at the same time.
• In a medium saucepan whisk together the heavy cream, milk, brown sugar, cinnamon, and salt. Bring it just to a simmer, stir, and then remove from the heat. Stir in the vanilla.
• In a medium bowl, whisk together the yolks. Stirring constantly, add about ½ cup of the hot liquid to the egg yolks. This helps to temper them, cooking them super slowly and bringing the temperature up gradually. Whisk in another ½ cup of the hot liquid, and then one more.
• Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon.
• Scrape the mixture into a container and cover (I like to use plastic storage containers like Gladware or Tupperware for this - prevents spills in case anyone bumps it in the fridge!). Chill for at least 4 hours or overnight.
• Add the chilled base to the canister of your ice cream churn, add the chopped cinnamon chips, and churn according to manufacturers instructions.
• You can eat the ice cream now -- its ready! But it will have a more soft serve consistency. I like to scrape mine into a freezer-safe container and let it freeze for a couple of hours more so its more hard-dipped.