Encouraged by the success of our first attempt at ice cream making, the next ice cream we made was a Cinnamon Toast Crunch flavor. It tasted just like a bowl of cereal! We couldn’t help ourselves to snacking on the cereal while our ice cream churned. We modified our recipe based on the two found here and here.
- 1.5 cups of half and half
- 1 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- 2 teaspoon of cinnamon
- 2 eggs
- 1/2 cup of sugar
- 1/2 box of cinnamon toast crunch cereal
Prep Time: 20 minutes
Cool Time: 1 hour
Ice Cream Mixing Time: 25 minutes
- Mix the sugar, half and half, and whipping cream in a saucepan and bring the mixture to a boil.
- In a bowl, thoroughly whisk the eggs. This step is not done on the stove.
- Pour half of the hot mixture into the bowl with the eggs, whisking constantly to avoid having scrambled eggs in your mixture.
- Pour the half of the mixture (now with the eggs) back into the saucepan. Continue to whisk constantly on low heat while adding the vanilla extract and cinnamon. Stir constantly until the mixture thickens/shows signs of beginning to boil.
- Remove the saucepan from the stove and let the mixture cool for about 10 minutes. Then separate the mixture into 2 bowls and place them into the freezer for at least 30 minutes.
- Remove the mixture and place it in the ice cream maker. Let the ice cream run for about 25 minutes.
- While the ice cream is churning, pour the cinnamon toast crunch cereal into a bowl and crush the cereal into smaller pieces. We used a potato masher to crush the cereal.
- Once the ice cream is ready, scoop yourself a nice helping and sprinkle the cinnamon toast crunch over the ice cream.
We actually put some of the crushed cereal into the ice cream maker as it churned. The cereal became soggy and when we ate the ice cream the following day, the cereal had a weird texture. Therefore, we recommend just enjoying the cereal as a topping to the ice cream and not in the ice cream. Once again, we forgot to take a picture, but our ice cream looked pretty much like this:
Photo via The Pink Apron