This rich and creamy brown butter cinnamon ice cream is the perfect topper for fall desserts!
Is it taboo to post an ice cream recipe after Labor Day?
What if I told you this ice cream is flavored with nutty brown butter and lots of fresh cinnamon, and that it’s the perfect sidekick for all of your fall desserts? Apple pie, pear crisp, homemade caramel sauce, pumpkin brownies— all of these treats are made infinitely better with a scoop or two.
Plus, this ice cream is the perfect bridge between summer and fall, when you’re craving warm comforting flavors, but it’s still hot and summery outside.
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 whole milk (237 ml)
- ½ cup granulated sugar (100 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- Pinch of salt
- 10 3-inch cinnamon sticks
- 6 tablespoons unsalted butter (85 grams)
- 5 large egg yolks
- 2 cups heavy cream (500 ml)
- 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.
Tools for this recipe
(Affiliate links below)