Cinnamon Toast Crunch Ice Cream
Making food, that’s good enough. Pastry student. Home cook.
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Soak Cinnamon Toast Crunch in milk
1
Steep a cinnamon stick in heavy cream on the stove
2
Bring the heavy cream to a boil, then let simmer for 30 minutes
3
Pour the heavy cream through a strainer into a large measuring cup
4
Pour the cereal milk through the strainer into the heavy cream
5
Add more fresh cereal to the heavy cream and milk mixture. Let sit for 30 minutes
6
Whisk 2 eggs until light and frothy — about 2 minutes
7
Add sugar gradually, while whisking, then keep whisking 1 min more until mixture is thick & smooth
8
Pour the cereal milk through a strainer into the egg and sugar mixture. Whisk!
9
Pour into an airtight container and chill in the fridge, ideally overnight (8 hrs)
10
The next day, churn in your ice cream machine until thickened (20-30 mins)
11
Transfer ice cream back to container and freeze until solid (minimum 2 hours, ideally 8 hours)
12