This simple yet perfectly balanced Brown Sugar Brandy Ice Cream is smooth and creamy. Delicious by itself, or as a base for chocolate chunks and swirls.
Looking for an easy brown sugar ice cream?
Ditch the white sugar and try this brandy brown sugar ice cream instead! Brandy brown sugar ice cream offers a warm, caramelly depth of flavor that plain white sugar just can’t compete with. Trust us, this homemade brandy brown sugar ice cream is the perfect grown-up twist on a classic – sophisticated, yet undeniably delicious.
We admit it. We have an addiction to making seriously delicious homemade ice cream and then spiking it with alcohol, like our spiked spicy mocha ice cream or our spiked potato and huckleberry swirl ice cream. But don’t worry. We’re not adding alcohol because we’re trying to get a buzz from our dessert. Rather, the alcohol creates a super creamy, scoopable texture with only subtle alcohol flavor.
What Is Brandy Brown Sugar Ice Cream?
Brown sugar brandy ice cream is the perfect way to indulge your inner child while satisfying your adult palate. It’s got a traditional ice cream base made with egg yolks, heavy cream, and whole milk. But instead of using white sugar, we opt for dark brown sugar, adding a richer flavor profile. We also added real vanilla beans for an intense vanilla flavor to round out the other flavors in the base. Finally, we toss in a couple tablespoons of brandy for a hint of flavor and to create a super creamy texture.
What you’ll love about this recipe:
What You Need to Make Brown Sugar Brandy Ice Cream
How to Make Brown Sugar Brandy Ice Cream
- Whisk egg yolks and brown sugar in a large bowl. In a medium saucepan, combine cream, milk, and split vanilla pod (scrape out the insides). Heat, whisking occasionally, until simmering. Remove from heat, cover, and let vanilla infuse for 15-20 minutes.
- Discard the pod, then heat the hot cream mixture again until steaming. Slowly whisk it into the egg mixture. Return the mixture to the pan and cook over medium heat, whisking constantly, until it reaches 170°F or coats the back of a spoon.
- Strain the mixture through a fine-mesh sieve into a large bowl, whisk in the brandy, and chill in a large bowl of ice water until cold. Freeze for at least 4-6 hours. Process in your ice cream maker, then transfer ice cream to an airtight container to freeze overnight. Enjoy your boozy, caramelly ice cream!
Expert Recipe Tips
- When heating the milk mixture, take it slow and steady. Use medium heat and whisk occasionally to prevent scorching. Remember, we want slow simmering, not a rolling boil.
- Reaching the right temperature is crucial. Don’t skip the candy thermometer! The custard needs to reach 170°F (or coat the back of the spoon) to thicken properly. An undercooked custard will result in icy ice cream, so be patient and let it cook through.
How to Store
Homemade ice cream is best enjoyed fresh, but store leftovers in an airtight container in the freezer for up to 2 weeks. The longer it sits, the texture might get a bit icy, so enjoy it within a week or two for peak creaminess.
Brown sugar brandy ice cream is the perfect marriage of rich, caramelly brown sugar, subtle vanilla bean elegance, and a touch of boozy warmth from the brandy. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Brown Sugar Brandy Ice Cream
AmericanEquipment
Ingredients
- 6 egg yolks
- 3/4 cup dark brown sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean
- 1/4 cup brandy*
Instructions
- Whisk the egg yolks and brown sugar together in a large bowl. Set aside.
- Combine the cream and milk in a medium sized, heavy bottomed pot.
- Slit the vanilla pod in half in lengthwise with a sharp knife. Scrape out the paste with the back of your knife.
- Add the vanilla pod and paste to the pot.
- Cook the mixture over medium heat, whisking occasionally, until the mixture just starts to bubble around the edges.
- Remove the pot from the heat. Cover and let the mixture infuse for 15-20 minutes.
- Remove the vanilla pod and discard. Warm the mixture again on the stove until steaming.
- Slowly drizzle it into the beaten egg mixture, whisking constantly.
- Return the combined mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170 degrees F on a candy thermometer and is thick enough to coat the back of a spoon.
- Remove the pot from the heat. Strain into a large bowl.
- Whisk in the brandy.
- Cool in an ice bath, whisking frequently to lower the mixture’s temperature.
- Refrigerate until completely chilled, about 4-6 hours.
- Process mixture in your ice cream maker according to the manufacturer’s directions.
- Transfer to a container and freeze overnight.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Recipe FAQs
I’m still in awe – I haven’t yet really taken out my bike for a real hard ride yet! Definitely deserving of this ice cream!
Kita this looks delish! The photos are gorgeous!
Well done! Its awesome that you’re able to ride on the road, and clearly you’ve got the mindset to push through, dig deep and rack up those miles!
And then there’s this badass ice cream. Oh yes. Yes please.
I don’t do road biking (yet). The thought of it scares the bejesus out of me. Mountain biking is where it’s at ;D
Gosh! I get tired just by reading about your progress. I do the “think about something else” bit too when I feel like my legs are about to fall off their sockets … that seems to help a lot. Besides, if I get to come home and stuff myself with this ice cream …. I’d pedal faster 🙂
You go girl! Great job! The ice cream looks fantastic.
Pinned, pinned, pinned, pinned, pinned. For making do, you done amazing. I know I should say congrats on biking it alone, but to me it just proves you’re insane. 🙂
Way to go – kick butt on the bike! What a great flavor of ice cream. I am a huge fan of anything brown sugar!
Good for you Kita!! It really is a great thing what you are doing. I find that I like running by myself more than with others. I find that it is easier for me to get into my own rhythm instead of like you said trying to keep up or slow down in some cases.
This Ice Cream looks like the perfect treat for when you get home. YUM!
Oh my – what a delicious ice cream! The flavors, the texture – can’t be beat! Love it!
serve this with some caramelized bananas and you’ve got dessert fit for ANY dinner party!
I love this.
I love LOVE spin class but haven’t actually taken a bike out in the real world – definitely want to try it at some point but I’m scared a car will run over me!
Anyway, love this ice cream. And I love that ice cream bucket! Definitely need to get me one of those.
Yum!! Sounds so good!
I’m about to make this ice cream for a second time. I made it the first time to use up a bunch of extra brandy. It is delicious and really easy to make
Thank you Renada! I am glad that you are giving it round two (and heck yeah to the double dose of brandy!) ;D