The ice cream is smooth with a caramel base that makes it unbelievably flavorful. You'll need an ice cream machine, and let me tell you, it's worth every step.
What's unique about this ice cream
The brown sugar is caramelized first. And it's a flavor powerhouse.
The ice cream ends up having an interesting flavor with a molasses undertone, because, what is brown sugar if not white sugar with molasses, right?
The rest of the recipe involves a classic custard base with egg yolks, cream and milk—and an ice cream machine. Yes, this is an old-fashioned recipe and worth every minute spent making it.
My dessert repertoire sometimes includes a lot of browns. It might be my love for brown butter and brown sugar that add flavor like nothing else, in my opinion, from a bourbon brown butter pecan pie to my favorite cheesecake with brown sugar or this ginger loaf, to name a few.
Ingredient list
- Brown sugar: I like dark, but you can also use light.
- Whole milk.
- Cream: I use heavy cream or heavy whipping cream for a richer, creamier result.
- Egg yolks: you can refrigerate the whites for a week or freeze them for a month in an airtight container.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Making the brown sugar custard
This is the base of traditional, old-fashioned ice creams.
It's yolk-based and not complicated to make, but you must be focused and watch the mixture so it doesn't burn or scorch.
Caramel
The base is a brown sugar caramel to which milk and cream are added. The caramel hardens in parts, so we have to return it to the stove to melt.
Egg yolks
The caramel cream mixture is added to the yolks which have been beaten with the sugar until somewhat thick and light in color. Use a hand whisk to constantly stir in order to avoid curdling.
Custard
The custard preparation is returned to the stove to cook further until it thickens and is ready to chill.
Straining the mixture: if there are bits of cooked egg that formed when you cooked the custard, strain the mixture before churning. It happens, and you don't want to bite into them.
When is the custard ready?
- It coats the back of a spoon: dip a spoon into the custard, then run your finger along the back of the spoon. If the custard leaves a clean line and does not run back together, it is ready. This is often referred to as the "nappe" consistency.
- Use a kitchen thermometer to measure the custard's temperature. It should be between 170°F and 175°F (77°C and 80°C). At this temperature range, the custard will thicken sufficiently without curdling. I hardly ever use this method, but it might be a good idea if you're a beginner until you get the feel of how the custard should be.
Churning
The cold brown sugar custard is churned in the ice cream machine according to manufacturer's instructions. This prevents crystallization.
The ice cream will still be soft in places if using a basic machine, but it will firm up nicely after a few hours in the freezer.
Storing ice cream
- Use a freezer-safe container. this will help prevent freezer burn and keep your ice cream fresh. Metal loaf pans make great containers.
- Consistent temperature: avoid storing ice cream in a freezer that experiences fluctuations in temperature, as this can cause it to melt and refreeze, resulting in a less desirable texture.
- Don't overcrowd the freezer: Make sure there is enough space before you start making this recipe.
- Label and date your ice cream: to track how long it has been stored. This will help you avoid eating ice cream or popsicles stored for too long that may have lost their quality and have a weird flavor.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Ice cream machine: I have an old one and it works great. This is the updated version of my Cuisinart ice cream maker. Keep in mind that home machines (as opposed to professional ones) require the custard to be very cold, so plan for that extra time needed. After churning, the cream will be thicker and frozen in parts, but it's usually uneven, so you need to freeze it for a couple more hours.
There are now better ones to use at home, so, depending on your budget, you might be able to afford one that help you shorten chilling time. - Ice cream spoons or scoops: they're great for serving and getting consistent scoops every time. I have this OXO stainless steel scoop and love it, and also use the large one from this cookie scoop set, and it's also great.
Serving
Plain: whether in a bowl or a waffle cone, this ice cream has enough flavor to stand on its own.
Graham cracker crumbs: they are a fantastic twist to sprinkle on an already incredible cinnamon ice cream. Grind the graham crackers or chop if you want chunks, and use them to top the scoops of ice cream or to fold them into the cinnamon mixture before freezing.
With caramelized fruit: this is how I served it back in the day when I first made this ice cream. I cooked apricots, blueberries and peaches in a wok with butter and brown sugar. It's a fantastic way of eating it.
As a dessert topping, cinnamon pairs well with many classic flavors, like apple bars or apple pie. Scooping cinnamon on top of a square of fudgy brownies or hazelnut brownies transforms a simple bar into a whole dessert. Serve it with cakes (don't frost them) like Mexican chocolate cake or chocolate crumb cake. I personally also like it with cherry crumble pie and cherry dump cake.
Related recipes you might like:
One last thing
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Brown Sugar Ice Cream (old-fashioned)
Ingredients
For the brown sugar ice cream:
- 2 cups milk, whole
- 2 cups heavy cream
- 1 cup brown sugar, packed
- 6 egg yolks, large, at room temperature
- ¼ teaspoon vanilla extract
- pinch sea salt, optional
Instructions
- Make sure your ice cream bowl is frozen before starting the recipe.
For the brown sugar ice cream:
- Combine 2 cups milk and 2 cups heavy cream in a medium saucepan and bring to a simmer. Remove from the heat.
- Meanwhile, put 1 cup brown sugar in a clean saucepan larger than the one with the milk, and melt over medium heat. It will be grainy at first and will start to come together and deepen in color. Be careful not to burn it. When it's a deep brown, which will be a few minutes since it's already brown, remove from heat and add the milk mixture. It will bubble up furiously. Be careful. Stir with a wooden spoon or spatula with a long handle.
- Return to low heat and stir until the caramel is completely melted.
- In a large bowl, whisk 6 egg yolks to mix.
- Very slowly add the hot caramel mixture, just a bit at a time at first, so you don't curdle the eggs. Whisk constantly while adding the rest of the milk mixture and return to the same pan where you made the caramel.
- Cook it over low heat for about 5 minutes, until it starts to thicken. Be careful not to let it boil.
- Strain through a fine mesh to catch any curdled bits and transfer to a clean bowl. Add ¼ teaspoon vanilla extract and pinch sea salt if using. Let it cool to room temperature. Cover and refrigerate until very cold if needed for your ice cream machine (it might take several hours).
- Churn in an ice cream maker according to the manufacturer's directions.
- Transfer to a metal or freezer-safe container and freeze for several hours until solid.
Minhaj khan says
Alas! Ingredients not available in my locality yet I am very curious about mouth watering recipes.
Grandbabycakes says
I made burnt sugar ice cream not too long ago so I know how amazing it is! The fruit is a really nice addition.