With this brown butter cinnamon ice cream I’m bridging the gap between summer and fall, and marrying my cravings for spiced desserts with the lingering warm weather.
Fall is finally here! And while it is one of my favorite times of year I absolutely refuse to celebrate before it arrives (similarly, I am firmly in the “no Christmas tree before Thanksgiving” camp). I know I am much in the minority, and I’m okay with that. But now that we’ve passed the autumnal equinox, I have happily joined the masses.
Yesterday I bought a bushel of apples. I’ve got my spice-scented candle burning round the clock. I’m eager for crisp mornings and hot apple cider. And all I want to do is bake pies and eat mashed potatoes. Fall, I am finally ready. Bring it.
It may be fall, but we’re still enjoying some very warm weather here in Utah. This time of year the weather is all over the place— blustery and chilly one day, clear and hot the next. So this ice cream fits the bill perfectly, although it certainly can be enjoyed long into fall and winter, on top of hot brownies or served alongside a seasonal pie.
Brown butter + cinnamon + rich ice cream = a match made in heaven. Enjoy!
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