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.

Brown Butter Cinnamon Ice Cream

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.

Just got excited for fall, and just in time too. #firstdayoffall

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.

Brown Butter Cinnamon Ice Cream

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!

How to scoop ice cream like a pro

  1. Let the ice cream rest at room temperature for about 5-10 minutes.
  2. Warm your metal ice cream scoop in a large cup of hot water.
  3. Shake off excess water from the scoop
  4. Use your wrist to carve an “s” through the ice cream as you scoop. Don’t just scoop a big hole from the middle.
  5. Dip the scoop into the hot water in between each scoop.

Brown Butter Cinnamon Ice Cream


Brown Butter Cinnamon Ice Cream

Yield: Approximately 1 quart

Brown Butter Cinnamon Ice Cream

Marry the tastes of the fall with the lingering summer weather with the flavors of cinnamon and browned butter in a rich creamy ice cream.

Ingredients

  • 1 cup (237 ml) whole milk
  • 1/2 cup (100 grams) sugar
  • 1/2 cup ( grams) brown sugar
  • Pinch of salt
  • Approximately 10 3-inch cinnamon sticks
  • 6 tablespoons ( grams) unsalted butter
  • 5 large egg yolks
  • 2 cups ( ml) heavy cream

Instructions

  1. Combine the milk, sugar, brown sugar, and salt in a medium saucepan over medium heat. Stir until sugar is melted and mixture is smooth. When it starts steaming and little bubbles appear around the edges, remove from heat. Add the cinnamon sticks, cover, and let steep at room temperature for 1 hour.
  2. In another saucepan, melt the butter over medium low heat. Continue to cook the butter, stirring frequently, until golden brown. Do not burn. Remove from heat and set aside.
  3. Whisk the egg yolks together in a large bowl. Remove the cinnamon sticks from the milk mixture and return to medium heat. Once it starts steaming, remove from heat and immediately pour it in a small stream into the egg yolks, while whisking constantly.
  4. Return egg and milk mixture to the saucepan and place over medium high heat. Cook mixture until it coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and add the browned butter a little at a time while stirring.
  5. Pour mixture through a mesh strainer into a large bowl. Stir in heavy cream. Chill thoroughly in the fridge.
  6. Churn in an ice cream machine according to manufacturer's instructions. Scoop ice cream into a container and place in freezer to harden for a few hours before serving.
http://www.completelydelicious.com/2013/09/brown-butter-cinnamon-ice-cream.html

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26 Responses to Brown Butter Cinnamon Ice Cream

  1. I love the simplicity to this flavour. Looks lovely!

  2. I love the tips for ice cream scooping! My fails at it had me climbing up the wall! This is one of those flavours that will never get odd . Wonder for you guys in fall but even better for me when Australia heads to warm summer!

  3. I’m with you, Annalise…fall came at just the right time. I wasn’t ready for summer to go, even though fall is my favorite season. Your Brown Butter Cinnamon Ice Cream looks heavenly and is perfect to ease into fall. Beautiful photography, too! Thanks for sharing. Pinned!

  4. Wish it wasn’t that chilly here in Italy! This ice cream’d be perfect as mid-afternoon snack after school!

    xo, Elisa

  5. Amazing, Annalise! I would eat this all year round- brown butter is my favorite thing in the world!!

  6. Oh, I’m definitely with you on the no-Christmas-tree-until-after-Thanksgiving thing. Though I DO get kinda ahead of myself about fall. Guess it’s because the cooler weather comes sooner here in Northern Minnesota. :)

    This ice cream looks amazing. Wonder if it tastes kind of like the Cold Stone “That’s How I Roll” ice cream. My fave. :)

  7. Two of my loves in one place – cinnamon and browned butter! I want to crawl inside a giant bowl of that.

  8. Sues says:

    Fall ice creams are some of my faves! And I’m absolutely loving the idea of this!

  9. This love incredibly amazing I love everything brown butter! And the pics are just beautiful. Pinned! x

  10. Wish it would stay warm a lot longer where we are. I love this ice cream creation, and I’ll still break out my ice cream maker in a winter blizzard, as long as we’ve got the heater going :)

  11. This ice cream looks perfect!! And what an amazing flavor combo. I think the smell of brown butter might be my favorite smell in the world! And then combined with cinnamon – heavenly!

  12. I always make chocolate ice cream for my husband. This one is for me

  13. What a wonderful flavor! The perfect pairing to all kinds of fall desserts!

  14. Dina says:

    sounds delicious!

  15. OMG I Love cinnamon !! This is sich a good idea and the photos are gorgeous :)

  16. Perfection! Just what I need during the fall – I’m still trying so hard to hang onto summer!

  17. Stephanie says:

    Love the how to scoop ice cream tips! Thanks!

  18. Vanessa says:

    I just made this and it’s DELICIOUS!!!! So yummy and creamy. I think it’s going to go beautifully with the pumpkin pie at Thanksgiving:)

  19. Steve B says:

    I made this today. I can barely taste the cinnamon. I wonder if my sticks spent too long at the store or if perhaps they should’ve been cooked with the sugar.

    • Annalise says:

      Bummer! It’s possible that the sticks have lost their potency over time on the shelf, as steeping the cinnamon should produce a fairly strong flavor. If you’d like you could skip the steeping and just add a teaspoon of ground cinnamon to the mixture instead.

  20. Dove says:

    I can’t make it past the first step! Every time I add the brown sugar, the milk separates. I’ve tried adding it while the milk is still cold, after the milk is heated, stirring more, stirring less, heating the milk at a lower temperature….it always separates. I can’t figure out what I’ve done wrong, and it’s driving me mad.

    • Annalise says:

      You know this happened to me once during my recipe development as well, though the other tries came out fine. I proceeded anyway and it all came together again when I added it to the yolks. I figured it was just a fluke, but now I’m thinking I need to do a bit more testing. Thanks for the comment! My advice in the meantime would be just to proceed with the recipe and it should work out fine. Hopefully I’ll have some better advice soon. Sorry for the trouble! :(

      • Dove says:

        I actually just cheated a bit. I used cream instead of whole milk, and it worked. I’ll just have extra rich ice cream once it’s frozen, lol!
        It never smelled or tasted off in any way, it just looked very unappealing. I figured it was the higher liquid content of the brown sugar, so substituting cream balanced out the liquid/fat ratios.

      • Dove says:

        Just an update….served this with the pie last night, and everyone went nuts over it! This recipe is definitely a keeper….thank you for sharing it.

  21. Thanks for sharing your recipe for brown butter cinnamon ice cream. It seems like a nice treat to serve.

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