you can never eat too much

Brown Sugar Cinnamon Toffee Ice Cream

No matter the season, this statement rings true for me all year long: give me ice cream or give me death.

I could eat ice cream for all three meals. It is one of my all-time favorite comfort foods, right up there with mac n cheese, fried chicken, and tacos. Seriously if I could get just one doctor to approve a diet that consisted solely of just mac n cheese, fried chicken, tacos, and ice cream I would be the happiest gal in America.

Although some may say ice cream is a little out of season right now (ahem, those people are wrong), then this particular ice flavor should make up for it. This is Brown Sugar Cinnamon Toffee Ice Cream. It has all those warm, earthy spicey flavors that everyone loves about fall. It may not make sense to describe an ice cream flavor as “warm” but after you try this you’ll understand what I mean, promise!

When I bought my ice cream maker almost exactly a year ago, I knew making homemade ice cream would become a regular part of my routine. I’ve made a lot of ice cream over the last year but this recipe is obviously my FAVORITE so far because it’s that good! The chopped toffee pieces add a nice crunch to the ice cream, and when you scoop this on top of a waffle cone the soft/crunchy texture balance is juuuuuust right.

You’re going to want more than one scoop of this ice cream though, I promise. It tastes like fall, and quite simply it will make your life better. Trust me, it’s improved mine!

Brown Sugar Cinnamon Toffee Ice Cream


  • Prep Time: 8h
  • Cook Time: 2h


  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of kosher salt
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1/2 cup chopped toffee pieces



  1. Put the ice cream maker's canister base in the freezer overnight or until frozen solid.
  2. Prepare an ice bath by taking a large bowl and place it in the sink. Fill with ice cold water and ice cubes. You will need this after the sweet cream base is ready, so prepare this closer to that time.


  1. In a medium pot whisk together the heavy cream, milk, brown sugar, cinnamon, and salt. Bring it just to a simmer, whisking continuously, and then remove from the heat. Stir in the vanilla.
  2. In a medium bowl, whisk together the yolks. Stirring constantly, add about ½ cup of the hot liquid to the egg yolks. This helps to temper them, cooking them slowly and bringing the temperature up gradually. Whisk in another ½ cup of the hot liquid, and then one more.
  3. Pour the egg mixture back into the saucepan and cook over medium heat, whisking consistently, until the mixture is thick enough to coat the back of a spoon.
  4. Place the pot in the ice bath for about 15-20 minutes, or until the sweet cream base is cool to the touch. You can stir it a few times to help release heat during this time.
  5. Pour the sweet cream through a strainer into a large Tupperware container. Chill in the fridge for at least 1 hour.
  6. Pour the chilled cream into the canister of your ice cream churn, add the chopped toffee, and churn according to manufacturer's instructions.
  7. Enjoy immediately as a soft-serve, or freeze overnight for a more scoopable ice cream.

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