Cinnamon Brown Sugar Ice Cream

by brittany on August 14, 2012

Ice cream is summertime comfort food.  Why would one need comfort food during such gloriously sunny, long days?  I’ll tell you.  One might need a little advice, a smidge of a pep talk, and a great big hug (or dish of ice cream) if they spilled a large quantity of paint on their roof.

How much paint?  Enough that it looks like a pterodactyl flew over and relieved itself.  I slopped up as much of the (expensive) paint as I could with the paint brush and slapped it onto the house, then scrubbed the rest with a damp towel; now, the splotch is only visible from across the street and not too noticeable.  I don’t feel too bad, but that’s partly thanks to the comfort of ice cream.

I wanted the Cinnamon Brown Sugar Ice Cream to taste like a cinnamon roll made over for summer, so I upped the cream cheese quotient.  Basically it feels like you’re eating a frozen, custardy version of a cinnamon roll without the bready part–just the cinnamon gooey filling and the cream cheese frosting.  If that disgusts you, maybe don’t accept a dessert invitation to my house.

Cinnamon Brown Sugar Ice Cream  (I began with Jeni’s ice cream base and altered it for my recipe)

Yield:  6-8 servings


1-1/4 cups milk

4 teaspoons cornstarch

1-3/4 cups half-and-half

2/3 cup dark brown sugar

1 teaspoon vanilla extract

2 Tablespoons corn syrup

1/2 teaspoon salt

6 Tablespoons cream cheese, softened (I used neufchatel cheese with good results)

2 teaspoons ground cinnamon


Combine 1/4 cup of the milk and the cornstarch in a small bowl and stir well with a fork; set aside.

In a medium saucepan, combine the rest of the milk, half-and-half, brown sugar, vanilla, corn syrup, and salt and bring to a boil over medium-high heat.  Cook at a boil for 4 minutes, stirring.  Stir in the cornstarch mixture and return to a boil, stirring until thickened, about 2 minutes.  Remove from heat.

Put the cream cheese and cinnamon in a large mixing bowl.  Whisk in about 1/4 cup of the hot milk mixture until very smooth, then whisk in the rest of the hot milk mixture.

Prepare an ice bath by putting ice in a very large bowl and setting the bowl with the ice cream mixture inside the ice-filled bowl.  Let the ice cream chill, stirring occasionally, until cooler than room temperature.  Pour into your ice cream machine and process it according to the manufacturer’s instructions.

{ 4 comments… read them below or add one }

Catherine August 14, 2012 at 5:25 PM

I adore these flavors & can’t wait to try this recipe! This reminds me of Snoqualmie’s Honey Cinnamon, and I wonder about substituting honey for the corn syrup? – Center column, six down from the top.

The addition of the brown sugar could only take things to the next level!


brittany August 14, 2012 at 9:21 PM

The honey cinnamon sounds really good. I’m not sure about subbing honey for corn syrup. I don’t know all the mechanics of it, but I think the corn syrup isn’t just a sweetener, but it helps prevent ice crystals and improve texture. I took that part of the recipe from Jeni’s Splendid Ice Cream.


martina November 26, 2014 at 10:45 AM

I just tried making this and it curdled! Any idea why? I’ve made Jeni’s ice cream a hundred times and all of the ingredients were fresh.


brittany November 30, 2014 at 2:51 PM

Shoot, I’m sorry you had trouble with it. I agree–the Jeni’s method seems foolproof to me, but maybe it has something to do with the extra cream cheese I use in this recipe? I’m not sure, since I didn’t have that problem.


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