Cinnamon Toast Ice Cream

Name: Cinnamon Toast Ice Cream
Prep time: 17 d 6 h
Cook time: 17 d 6 h
Total time: 17 d 6 h
Yield: 2
Cuisine: Global
Ingredients: 2 sticks (3-inch) cinnamon; 6 larges egg yolks; 118 milliliters granulated sugar; 1 teaspoons ground cinnamon; 237 milliliters heavy cream; 2 Tbsps packed light brown sugar; 0 teaspoons molasses; 59 milliliters 1/2 stick unsalted butter, melted; 5 slices firm white sandwich bread; 473 milliliters whole milk

Cinnamon Toast Ice Cream is a vegetarian dessert. One portion of this dish contains around 25g of protein, 91g of fat, and a total of 1354 calories. This recipe serves 2. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, butter, granulated sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 414 hours.

Instructions

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

Ingredients you will need

Cinnamon Stick

Milk

Equipment you will use

Sauce Pan

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

Ingredients you will need

Milk

Equipment you will use

Oven

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.

Ingredients you will need

Breadcrumbs

Bread

Equipment you will use

Food Processor

Bowl

Whisk together butter, brown sugar, and ground cinnamon in another bowl.

Ingredients you will need

Ground Cinnamon

Brown Sugar

Butter

Equipment you will use

Whisk

Bowl

Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat.

Ingredients you will need

Bread Cubes

Butter

Spread in 1 layer in a shallow baking pan.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Add bread crumbs to remaining butter mixture and stir to evenly coat.

Ingredients you will need

Breadcrumbs

Butter

Spread crumbs evenly in another shallow baking pan.

Ingredients you will need

Spread

Equipment you will use

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.

Ingredients you will need

Breadcrumbs

Bread Cubes

Equipment you will use

Oven

Bowl

Return milk to a boil, then pour over bread crumbs and let stand 10 minutes.

Ingredients you will need

Breadcrumbs

Milk

Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Sieve

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.

Ingredients you will need

Granulated Sugar

Molasses

Egg Yolk

Milk

Salt

Equipment you will use

Whisk

Bowl

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).

Ingredients you will need

Milk

Egg Yolk

Equipment you will use

Whisk

Kitchen Thermometer

Sauce Pan

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.

Ingredients you will need

Bread Cubes

Ice Cream