Cinnamon Toast Ice Cream

Michelle Kaler

I made this tonight, its a recipe I cut out of Gourmet magazine like 4 years ago and promised to one day make. ? It was awesome! ? BUT, I did something wrong, I don't think my custard set up well enough OR my ice cream machine wasn't cold enough or both. ??

Anyhow, as melted ice cream it was very tasty. ?I am going to try it again and see if I can get it to set up. And next time I have to make more. ?

slwprincess

omg, that sounds so yummy!!! 

myrall

Did you let the mix set up in the freezer after it came out of the ice cream maker? This was the only way we were able to get good hard ice cream. Soft serve is all you'll get out of the ice cream maker.

I think the other key is putting cold custard into the maker. It needs to be refrigerated first. And the more milkfat in the recipe, the better.

Rob makes this sour cream ice cream - it's SO tasty. You wouldn't think it...

Also, FYI - your ice cream maker will make the best margaritas and daquiris in the world!!

tracigator

Sounds so yummy!  I really need to breaks ours out and make some.

Michelle Kaler

yeah well I froze the ice cream maker for the shortest period of time. ? And we were totally rushed because we had friends over and time was of the essence. ? So I didn't chill it well enough either.?

It started out looking alright, but then it just looked melty. ?

Thank goodness for the cinnamon toast cubes (to be mixed in when ice cream is ready). ?We topped them with the melty ice cream and it was delish.

If anyone wants the recipe I will post it.

And yeah on the margs and daquiris! One of these days we plan to do that too. ?

JoJoEspana

mmm that sounds delish!  Someone gave us an ice cream maker for a wedding gift and we still haven't broken it out... i think we will soon

Myra, thanks for the idea of margaritas and daquiris.  We were thinking of renting a machine for C's party, and now we don't have to!

mrsd0907

Can you share this recipe? My husband LOVES cinnamon toast crunch and this would be great for summer with our ice cream maker.

Michelle Kaler

2 cups whole milk2 (3-inch) cinnamon sticks5 slices firm white sandwich bread1/2 stick (1/4 cup) unsalted butter, melted2 tablespoons packed light brown sugar1/2 teaspoon ground cinnamon6 large egg yolks1/2 cup granulated sugar1/4 teaspoon molasses1 cup heavy creamSpecial equipment: an instant-read thermometer; an ice cream maker

preparation

Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.

While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300?F.

Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.

Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Cool in pans on racks, then transfer bread crumbs to a bowl.

Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.

Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175?F (do not let boil).

Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Freeze custard in ice cream maker until almost firm. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

Cooks' note:Though the toast is crunchiest the first 2 days after it's made, the ice cream keeps 1 week.

Michelle Kaler

I will say this. ?For such a small batch of ice cream it was a bear to make. ?I used two sheet pans, a food?processor, a cutting board, knife, two pans, a sieve, three bowls and the ice cream maker. ?Not to mention all the measuring tools. ? Nightmare clean up. ? But sooo worth it. ? Clean as you go or you will be cleaning the dishes long after the ice cream is gone.?

mrsd0907

Thanks for the recipe! I'll heed the clean as you go advice too.