Our home ice cream production is ramping up with the spring – or sort of. We make ice cream when it is warm and then end up eating the rest of the batch when it is cold again. This has been even more of a roller coaster spring than usual here in St. Louis. But never let it be said that we backed off from eating ice cream just because the weather was a little nippy.
I made this ice cream when we were having my parents over for dinner. We had made mint chocolate chip ice cream the day before, but I wanted to have another kind of ice cream to give everyone a choice (especially me, since mint ice cream isn’t my favorite). We also had a batch of homemade caramel sauce in the fridge that had been calling me, and I wanted an appropriate ice cream to go under it – mint chocolate chip certainly wasn’t it.
I posted a recipe for cinnamon ice cream last year, but it used white sugar instead of brown. The brown sugar adds a caramel flavor that complements the cinnamon nicely. It is amazing what a difference it makes to use brown sugar instead of white. If I were serving the ice cream with apple pie I would probably stick with white sugar, but then again, maybe not. I like brown sugar an awful lot and will almost always use it instead of white sugar, when I have a choice.
Without further ado (or any further rambling) I will give you the recipe, since brown sugar cinnamon ice cream really needs no introduction, especially with caramel sauce on top.
Brown Sugar Cinnamon Ice Cream
From The Cook’s Life
Makes about 1½ quarts
The optional vodka helps the keep the ice cream from freezing quite so hard, especially after a day or two in the freezer.
⅓ cup packed dark brown sugar
2 teaspoons ground cinnamon
2 cups half and half
1 teaspoon vanilla extract
1 tablespoon vodka (optional)
Stir brown sugar, cinnamon and salt together in a medium bowl with a whish until the cinnamon is mixed in and there are no lumps in the brown sugar. Add half and half and vanilla and stir until the brown sugar is dissolved. Freeze in ice cream maker according to manufacturer’s directions – ours takes about 25 minutes. Add vodka, if using, during last 5 minutes of freezing. Transfer ice cream to an airtight container and freeze for several hours before serving.