Adapted from Sugar Dish Me Brown Sugar Cinnamon Ice Cream
You will need some kind of ice cream maker. I have the ice cream attachment for my KitchenAid Mixer, but any frozen countertop ice cream maker will work. I store mine in my basement freezer so that it is ready whenever I feel the need to make homemade ice cream. This one is incredible in the fall on top of Apple Crisp or for Apple Pie, but I love it with a Whisky Caramel Sauce anytime of year.
Notes and Suggestions:
For making at home ice cream, there are two main steps, making a custard, and freezing the custard in your ice cream maker. There is not much hands on time, but you do need to allow the custard to cool and the ice cream to harden in the freezer. So, you will need to plan ahead. I like to make the custard one day, churn it the next day, and then serve it the following day when it has fully hardened.
First, whisk the cream, milk, cinnamon, salt and cinnamon stick on the stove on medium heat until it has reached a low simmer. Whisk eggs in a separate bowl, temper them with a few small scoops of cream mixture, then add eggs to saucepan and continue to cook until thickened. Store in refrigerator for at least four hours or overnight.
When ice cream base is ready, pour into your ice cream maker and follow manufacturer’s directions. It will still be the texture of soft serve. You may eat it at this point, but I like to freeze it until it hardens.
Making the Whisky Caramel Sauce:
Bring the sugar, water, and molasses to a boil for 6 minutes. Remove from heat, add the heavy cream. Let it rest for one minute, then add the whisky. Return the mixture to a boil and boil for 1 additional minute. Remove from heat and allow too cool. Store in refrigerator.
Brown Sugar Cinnamon Ice Cream with Whisky Caramel SauceCourse: DessertDifficulty: Easy
- For Ice Cream Base:
2 cups Heavy Cream
1 cup Whole Milk
2/3 cup Brown Sugar, firmly packed
1 large Cinnamon stick
1 1/2 tsp Cinnamon
Pinch of Salt
1 tsp Vanilla Extract
5 large Egg Yolks
- For Whisky Caramel Sauce:
1 cup Sugar
1/4 cup water
1 tsp Molasses
1/2 cup Heavy Cream
1/4 cup Whisky (I prefer Irish Whisky)
- Place freezer container for ice cream maker in freezer.
- In a medium saucepan, whisk together, cream, milk, cinnamon stick, cinnamon and salt. Bring to a low simmer. Remove from heat and add vanilla.
- Whisk egg yolks in a medium bowl. Whisk in 1/2 cup of heated cream mixture to temper the yolks. Add another 1/2 cup of heated cream mixture. Then add egg mixture to saucepan.
- Cook over medium heat until it has thickened and coats the back of a spoon.
- Pour into a container and store in the refrigerator for at least 4 hours or overnight.
- Remove cinnamon stick before pouring ice cream base into ice cream maker and follow manufacturer’s directions.
- Store in freezer to harden.
- To make whisky caramel sauce:
- In a small saucepan, bring sugar, water and molasses to a boil over medium heat.
- Cook without stirring our 6 minutes.
- Remove from heat and carefully stir in the cream.
- Let sit for 1 minute and then stir in whisky.
- Bring the mixture back to a boil over medium heat and cook for 1 additional minute. Let cool
- Store in refrigerator for up to a week.
- This ice cream and caramel sauce is amazing on top of Apple Crisp, or all on it’s own.
- You could also stir in the caramel at the end of the ice cream cycle to create a ribbon of caramel within the ice cream.