CINNAMON TOAST ICE CREAM
We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.
Categories Milk/Cream Ice Cream Machine Dairy Dessert Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 quarts
Number Of Ingredients 12
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.
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Courtney Lange
[email protected]The ice cream didn't turn out creamy. I think I overbeat it.
fakhra naeem
[email protected]This ice cream is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Lisa Sanders
[email protected]I added a teaspoon of vanilla extract and it really enhanced the flavor.
Mia Penunuri
[email protected]I substituted almond milk for regular milk and it turned out great!
Antonio Branch
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Mahad Hassan
[email protected]I've never had cinnamon toast ice cream before, but I'm so glad I tried this recipe. It's now one of my favorites!
Ami Hossaen
[email protected]This ice cream is perfect for a summer party. It's light and refreshing, and everyone loves it.
Riffat asif
[email protected]I'm not a huge fan of cinnamon, but I really enjoyed this ice cream. The flavor was balanced and not too overpowering.
Keva Marron
[email protected]This ice cream is a great way to use up leftover cinnamon toast.
Alannah Bean
[email protected]I made this ice cream for my kids and they loved it! They said it was the best ice cream they've ever had.
Tina Castleberry
[email protected]I love the combination of cinnamon and toast in this ice cream. It's so unique and delicious.
Adesola Noah
[email protected]This is the best cinnamon toast ice cream I've ever had!
Si Dip
[email protected]I've made this ice cream several times now and it's always a crowd-pleaser. It's so easy to make and the flavor is amazing.
Christy Gedne
[email protected]This ice cream was a hit at my last dinner party! I followed the recipe exactly and it turned out perfectly. The cinnamon flavor was subtle but present, and the creaminess was divine.