Cinnamon Brown Sugar

It's been a while since I've made ice cream. Being busy plus some travel didn't allow a lot of time. But it's time to get back into it!

For today's ice cream, I felt like making a mix-in the focus and a cinnamon brown sugar streusel caught my eye. I decided that a cream cheese base would complement and this combination did not disappoint. For a nice finish, a scoopful of some dulce de leche topped it off.

Rating: 4 scoops

This was a classic cream cheese base. It's a pretty classic streusel as well, except I chose to brown the butter. That gave it a nice depth of nutty flavor that went alongside the brown sugar.

Dulce de leche is often described as "milk jam". That's an apt description as it's very "jammy" when it comes out. I used the sous vide to cook sweetened condensed milk, vanilla bean, and salt for 12 hours at 185°F. The heat helps the sugars in the milk caramelize (via the Maillard reaction) and it forms a brown, caramel-like flavor. It was a great complement to the ice cream itself and I'll have plenty of leftovers for other uses!

I also recently purchased some new ice cream bowls. I'm now (mostly) set to open an old fashioned ice cream scoop shop!