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Monday, September 24, 2012

Sunday Brunch Ice Cream [Cinnamon French Toast Ice Cream]

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Can you consider eating ice cream and then eating MORE ice cream a hobby? If so, it's my new hobby. To be more specific, I prefer to eat a new-to-me ice cream flavor out somewhere, and then go home and recreate it. I did it with the Maple Whiskey Bacon Ice Cream and now I'm back doing it again, this time with Sunday Brunch ice cream! What happens when you mix breakfast with dessert? MAGIC. This particular ice cream is inspired (read: copied) from Ample Hills Creamery in Brooklyn, NY which I told you all about.
This is cinnamon ice cream, which is fantastic enough to stand by itself. But then Ample Hills Creamery went ahead and added pieces of french toast to it which of course blew my mind, and now here I am at home doing the same thing! I started with a cinnamon ice cream recipe and simply added a few pieces of french toast that I'd made using an egg batter with extra cinnamon in it. If you love cinnamon toast, snickerdoodles, or french toast, you will love this ice cream! I liked it best when it was still pretty soft from the ice cream maker and I might add a tablespoon of vodka next time to keep it a little softer after it's spent some time in the freezer.

Since I don't know when I'll be returning to Brooklyn, I'm glad I can make this in the meantime! I still have a few other ice cream recipes to be recreated so you can expect a few more wild flavors on The Sweets Life. Do you have any ice cream inspiration to pass along with me? I'm always looking for more ways to support my new hobby! ;)

One Year Ago: Mexican Baked Eggs with Black Beans, Tomatoes, Green Chilies, and Cilantro 
Two Years Ago: Cooking Lobster and Shucking Oysters
Three Years Ago: Apricot Bran Bread

Sunday Brunch Ice Cream [Cinnamon French Toast Ice Cream]
inspired by Ample Hills Creamery Brooklyn, NY
-1/4 cup butter
-1/2 cup sugar
-1/4 cup brown sugar
-1 tsp vanilla extract
-1 tsp ground cinnamon
-2 cups whole milk
-3/4 cup heavy cream

for the french toast pieces-
-2 pieces bread
-2 eggs
-splash of milk
-sprinkle of cinnamon

1. Cook butter in a medium saucepan over medium heat until butter melts and boils. Butter will begin to brown and smell nutty. Stir the button to avoid burning and cook until a dark golden color.
2. Add the sugar and brown sugar to the butter, cooking until the sugar starts to dissolve. Add the milk, cream, and cinnamon. Cook, stirring until sugar is completely dissolved and mixture begins to simmer. Remove from heat and stir in vanilla extract.
3. Pour mixture into a container, cover with an airtight lid, and refrigerate overnight.
4. Churn ice cream according to manufacturer's instructions. While ice cream is churning, make french toast. Crack eggs in a bowl and add a splash (approximately 1/8 cup) of milk and some cinnamon. Dip each piece of bread in the egg batter and cook on a skillet or pan over medium high heat, flipping after 2-3 minutes. Once french toast has cooled, dice.
5. Just before ice cream has finished churning, add the french toast pieces and make sure they are well mixed in. Place finished ice cream in an air tight container and chill until hard.