This rich, creamy brown butter cinnamon ice cream is an ideal topping for fall desserts, adding warmth and depth to apple pie, pear crisp, pumpkin brownies, or a drizzle of homemade caramel.
Is it odd to share an ice cream recipe after Labor Day? Not when it tastes like autumn. The nutty flavor of browned butter and the comforting spice of fresh cinnamon make this a delicious bridge between summer and fall — perfect when you’re craving cozy flavors but the weather still feels warm.
baking tip:How to scoop ice cream like a pro
- Let the ice cream sit at room temperature for 5–10 minutes to soften slightly.
- Warm a metal ice cream scoop in a cup of hot water or run it under hot tap water.
- Shake off excess water from the scoop before using.
- Use your wrist to carve an “S” through the ice cream as you scoop rather than digging straight down.
- Reheat the scoop in hot water between scoops to make perfect, smooth balls.
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4.67 from 3 reviews
Brown Butter Cinnamon Ice Cream
Servings: 12 servings
Prep Time: 1 hr 10 mins
Cook Time: 5 mins
Freeze Time: 4 hrs
Total Time: 5 hrs 15 mins
Ingredients
- 1 cup whole milk (237 ml)
- ½ cup granulated sugar (100 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- Pinch salt
- 10 3-inch cinnamon sticks
- 6 tablespoons unsalted butter (85 grams)
- 5 large egg yolks
- 2 cups heavy cream (500 ml)
Instructions
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Combine the milk, granulated sugar, brown sugar, and a pinch of salt in a medium saucepan over medium heat. Stir until the sugars dissolve and the mixture is smooth. When it begins to steam and small bubbles appear around the edges, remove from heat. Add the cinnamon sticks, cover, and let the mixture steep at room temperature for 1 hour to extract the cinnamon flavor.
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In a separate saucepan, melt the butter over medium-low heat. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Watch closely so it doesn’t burn. Remove from heat and set aside.
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Whisk the egg yolks in a large bowl. Remove the cinnamon sticks from the milk mixture and return the milk to medium heat. As it steams, remove from heat and slowly pour the hot milk into the egg yolks in a thin stream while whisking constantly to temper the eggs.
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Return the egg and milk mixture to the saucepan and cook over medium-high heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 minutes. Remove from heat and whisk in the browned butter a little at a time until fully incorporated.
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Strain the custard through a fine-mesh sieve into a large bowl to remove any solids. Stir in the heavy cream, then chill the mixture thoroughly in the refrigerator until fully cold.
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Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a container and freeze for a few hours to firm up before serving.
Notes
Yields: 1 quart
Calories: 298kcal, Carbohydrates: 22g, Protein: 3g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 153mg, Sodium: 31mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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