Brown Butter Cinnamon Ice Cream
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
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 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)
Instructions
- 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.
Notes
Yields: 1 quart
Calories: 298kcal, Carbohydrates: 22g, Protein: 3g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 153mg, Sodium: 31mg, Potassium: 90mg, Fiber: 2g, Sugar: 18g, Vitamin A: 908IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
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I love the simplicity to this flavour. Looks lovely!
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!
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!
Wish it wasn’t that chilly here in Italy! This ice cream’d be perfect as mid-afternoon snack after school!
xo, Elisa
Amazing, Annalise! I would eat this all year round- brown butter is my favorite thing in the world!!
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. 🙂
Two of my loves in one place – cinnamon and browned butter! I want to crawl inside a giant bowl of that.
Fall ice creams are some of my faves! And I’m absolutely loving the idea of this!
This love incredibly amazing I love everything brown butter! And the pics are just beautiful. Pinned! x
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 🙂
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!
I always make chocolate ice cream for my husband. This one is for me
What a wonderful flavor! The perfect pairing to all kinds of fall desserts!
sounds delicious!
OMG I Love cinnamon !! This is sich a good idea and the photos are gorgeous 🙂
Perfection! Just what I need during the fall – I’m still trying so hard to hang onto summer!
Love the how to scoop ice cream tips! Thanks!
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:)
Yes, I’m sure it will! So glad you enjoyed it!
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.
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.
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.
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! 🙁
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.
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.
Thanks for sharing your recipe for brown butter cinnamon ice cream. It seems like a nice treat to serve.
So yummy!!!!
I made this over the weekend and it was great! I’m a huge brown butter fan and this combo is fantastic! Mine got a little weird looking, like it separated as you mentioned above, but I went forward with it anyway and it came out perfectly. We ate it with apple crisp and by the bowlful. Thanks for sharing!
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This cream looks delicious and attractive.
Thanks for sharing your recipe for brown butter cinnamon ice cream. It seems like a nice treat to serve.
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I really like this.
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Great post.keep it up.
THanks for providing this icecream for us.
Wow delicious
Nice post! Thanks for sharing with us.
Do I want to use heavy cream or heavy whipping cream? Or does it not matter?
“Heavy cream” and “heavy whipping cream” are the same. 🙂 At my store there is also a “whipping cream” option, but I always choose to use a cream with “heavy” in the name.