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!
baking tip:How to scoop ice cream like a pro
- Let the ice cream rest at room temperature for about 5-10 minutes.
- Warm your metal ice cream scoop in a large cup of hot water.
- Shake off excess water from the scoop
- Use your wrist to carve an “s” through the ice cream as you scoop. Don’t just scoop a big hole from the middle.
- Dip the scoop into the hot water in between each scoop.
Brown Butter Cinnamon Ice Cream
- 1 cup (237 ml) whole milk
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (105 grams) light or dark brown sugar
- Pinch of salt
- Approximately 10 3-inch cinnamon sticks
- 6 tablespoons (85 grams) unsalted butter
- 5 large egg yolks
- 2 cups (500 ml) heavy cream
- 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.
- 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.
- 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.
- 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.
- Pour mixture through a mesh strainer into a large bowl. Stir in heavy cream. Chill thoroughly in the fridge.
- 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.