Ice cream season is BACK (ha, as if it ever ended). The Cuisinart ice cream maker that my sister gifted me for Christmas a few years ago was one of my best presents ever… Right up there with those Limited Too purple silk PJs I got in the 6th grade. Unlike the jammies, the ice cream maker keeps on giving. I love experimenting with new flavors, like Afghan saffron (thanks, JH) and salted Mexican chocolate. I gather inspiration from my favorite spots like Davey’s Ice Cream and a new discovery, Morganstern’s Finest Ice Cream, which I can’t belieeeeeve I never met before – their burnt honey vanilla: off the chains, y’all.
This post was originally devised as a matcha ice cream recipe. I wanted to follow the food world zeitgeist and jump on the matcha bandwagon (see, e.g. Exhibits A, B and C). But then I went to the grocery store to buy said powdered green tea and a box of Cinnamon Toast Crunch caught my eye. So I said to myself: self, give the people what they really want: Cinnamon Toast Crunch ice cream. And throw a few egg yolks in there to make the ice cream good and custardy, spiked with cinnamon and cereal milky goodness.
That’s how Cinnamon Toast Crunch ice cream was born. And I tasted it and it was good. And then I added a fresh sugar-coated subway* churro to the equation. And it was also good.
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 2 cups Cinnamon Toast Crunch + more for sprinkling
- 1 fresh subway churro (optional)
- Do ahead! (24 hours in advance) Freeze the mixing bowl for your ice cream maker.
- Do ahead! (1 hour in advance) Pour cream into a large bowl and add the Cinnamon Toast Crunch. Let soak for about an hour.
- Add milk and sugar to a sauce pan over low heat. Stir frequently for 10 – 15 minutes, or until milk is hot but not close to boiling and sugar is fully dissolved. Remove from heat and let cool for a few minutes.
- Meanwhile, beat egg yolks in a large bowl. Gradually add the milk mixture and stir to combine.
- Return the egg + milk mixture to the saucepan and set over low heat. Stir constantly with a large spoon, making sure to scrape the bottom of the saucepan (we don’t want scrambie eggs, guys) for 10 minutes. Add vanilla. If mixture looks like its near boiling, remove from heat immediately!
- While the above mixture is cooling, spoon out the Cinnamon Toast Crunch from the cream using a slotted spoon, giving each spoonful a good squeeze to get out all of the cinnamon-y cream.
- Pour slightly cooled egg + milk mixture into the cream. Now you’ve got custard! Stir well and then let cool completely. Chill in refrigerator for at least an hour.
- Churn custard in ice cream maker for 45 minutes to an hour. The custard should be thick and smooth. Eat immediately, with some Cinnamon Toast Crunch on top, or freeze ice cream (in an airtight container) to harden to your liking.
*Subway as in the NYC underground metro system, not the malodorous sandwich chain.