Cool Off: Browned Butter Ice Cream with Cinnamon

Is there anything more irresistible than ice cream on a muggy summer day?

Fortunately, making your own is easier than you think. In fact, with a bit of forethought, you can keep a batch of homemade ice cream at the ready all summer long.

We've gotten pretty used to keeping both of our Cuisinart Ice Cream bowls in the freezer at all times so that we can whip them out and make ice cream whenever we like.  But, even if you don't have an ice cream maker, you can still enjoy the satisfaction of homemade ice cream with just a bit more effort (see the recipe below for some tips).

It's true. Making ice cream at home takes a bit of time. But, its advantages far outweigh the effort needed.  After all, when you're at the helm of your very own ice cream making adventures, the sky is the limit. Flavor combinations are endless. And you can let your creativity run wild.

Some of our favorite homemade flavors have included chocolate chile, butter-scotch pumpkin, salted caramel with cashews, and cinnamon plum tea ice cream.  But, we also love to make big vats of fresh vanilla bean ice cream.  Sure, it's ordinary. But, it's better than anything you can find in your grocery's freezer case. We promise.

This particular recipe gets a deliciously rich, nutty flavor from browned butter. The silky custard base, along with a bit of Scotch whipped in at the end of churning results in an end product that’s lusciously creamy and scoopably soft, even straight from the freezer.

It’s perfect topped with pecans and chocolate for an impromptu sundae, but the subtle punch of cinnamon means it’s equally at home served alongside your favorite summer berry pie. If you’re a purist, feel free to scoop it straight up into a sugar cone.

Any way you serve it, it will have you screaming for more!

Browned Butter Ice Cream with Cinnamon

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