Butterbeer Latte Ice Cream… rich and creamy, sweetened with brown sugar, and flavored with vanilla, cinnamon, and butter. It is very good. If you are looking for a nice fall ice cream this is it. Plus, it isn’t complicated to make.
Start by extracting the yolks of four eggs.
Whip the egg yolks until light and fluffy, set aside.
In a medium sauce pan heat butter and brown sugar.
Bring to a boil.
Gradually whisk in the milk and heavy cream.
Whisk in the vanilla.
Whisk in the cinnamon.
Return to a boil.
Once boiling remove from the heat and whisk a small amount of the cream into the whipped egg yolks.
Whisk the egg yolk mixture back into the sauce pan with the cream. This prevents the egg form being heated to quickly which would result in scrambled egg ice cream!
Return to the heat and cook and stir until thickened. The ice cream base is thick enough when it can coat the back of a wooden spoon and hold it’s shape after you swipe your finger though it.
Remove from the heat and allow to cool. Then chill the ice cream base, you can either chill it over an ice bath or refrigerate it over night.
Once chilled give the ice cream base a stir. You may notice that it has a slightly…urm… snotty constancy to it. That is totally fine! That is just what cinnamon does to things when it is heated with them, that is how it is supposed to be. Don’t worry it will still taste amazing!
Now, just freeze the ice cream in an ice cream maker according to your manufacturer’s directions.
- 4 egg yolks
- 1½ sticks butter
- 1c. brown sugar, packed
- 1¼c. milk
- 2½c. heavy cream
- 1T. pure vanilla extract
- 1T. ground cinnamon
- Whip egg yolks until light and fluffy, set aside.
- In a medium sauce pan melt butter and brown sugar. Bring to a boil, stirring occasionally.
- Gradually whisk in the milk, heavy cream, vanilla, and cinnamon. Return to a boil stirring occasionally.
- Gradually whisk about ½c. of the cream into the egg yolks. Pour the egg yolk mixture back into the sauce pan with the cream, whisking all the while.
- Return to the heat. Stir and heat until thickened. The ice cream base is thick enough when it can coat the back of a wooden spoon.
- Cool and then chill.
- Once chilled freeze in an ice cream maker according to manufacturer's directions.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)