Best 4 Cinnamon Toast Crunch Ice Cream Recipes

CINNAMON TOAST CRUNCH ICE CREAM

Steps:

• Put 2 cups of cereal into 1 1/2 c of whole milk and allow it to sit for 30-45 minutes.
• Strain the milk from the cereal and discard the soggy cereal.
• Add the cereal infused milk, sugar, cinnamon, salt, half & half, vanilla and whipping cream together and pour into ice cream maker.
• Process according to manufacturers directions.
• While ice cream is churning, sugar your 1 C remaining cereal with brown sugar. Stir cereal and brown sugar together over medium heat in a frying pan until sugar melts. Stir to coat cereal with melted sugar.
• Place on a plate and allow to cool. Break into pieces.
• When ice cream is done churning, stir the sugared cereal into the ice cream and place in a freezer container and freeze until it hardens.
• Garnish with additional cereal when serving if desired

CINNAMON TOAST CRUNCH ICE CREAM

Steps:

• Put one cup of the cereal in a bowl and pour milk into it.
• Let cereal sit in fridge for at least 6 hours (you can do less time, but for maximum flavor, I recommend 6).
• Strain the milk from the cereal, reserving a cup of the milk. Put milk into a medium saucepan and heat with the salt and sugar over medium heat. Bring mixture to a simmer and then remove from heat.
• Whisk egg yolks in a separate bowl.
• Pour half of the hot milk mixture into the egg yolks, whisking constantly. Then pour that back into the saucepan with the rest of the milk. Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon.
• Pour the cream into a separate large bowl place bowl in an ice bath.
• Strain the warm milk mixture into the bowl of cream. Mix in vanilla and cinnamon and stir over the ice until cool.
• Put the bowl into the fridge for at least 6 hours or overnight.
• In the meantime, pre-heat oven to 350 degrees.
• Put the remaining two cups of cereal in a bag and crush it a little bit.
• Heat butter and brown sugar in a bowl in the microwave until it's melted. Whisk together until blended and pour it over the cereal in the bowl.
• Spread the cereal over a parchment-lined cookie sheet in an even layer and bake at 350 degrees for about 10 minutes, until it's nice and caramelized.
• Remove from oven, let cool, and break into small pieces.
• When milk/cream solution is done chilling, process according to your ice cream maker manufacturer's instructions.
• When the ice cream is almost done processing, mix in the Cinnamon Toast Crunch pieces. Then store the ice cream in a separate container and let freeze for another few hours, or overnight.
• Serve ice cream in individual bowls and sprinkle a little bit more Cinnamon Toast Crunch on top if desired.

CINNAMON TOAST CRUNCH® ICE CREAM

Steps:

• Coarsely crush the 2 cups cereal. In large bowl, pour half-and-half and cream. Add crushed cereal; mix well. Cover and refrigerate 30 minutes.
• Strain mixture through a fine mesh strainer into medium bowl; discard solids. Add sugar, vanilla and salt; mix well to dissolve sugar.
• Pour cream mixture into freezer container of ice cream maker. Freeze according to manufacturer's directions.
• For soft serve ice cream, freeze ice cream 30 minutes; spoon into individual bowls. For scoopable ice cream, spoon ice cream into freezer container; freeze until firm, about 6 hours. Let stand at room temperature 10 to 15 minutes before scooping. To serve, scoop ice cream into individual bowls. Top with additional cereal and berries.

CINNAMON TOAST ICE CREAM

Steps:

• 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.