Cinnamon Sticky-Bun Ice Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
|
This creamy homemade cinnamon ice cream has a rich caramel swirl and chunks of cinnamon buns. Serve the extra caramel sauce over this or other ice cream or pound cake. Ingredients:
1-3/4 cups whole milk |
2/3 cup plus 2 cups sugar, divided |
2 eggs, beaten |
3 cups heavy whipping cream, divided |
2 teaspoons ground cinnamon |
1 teaspoon vanilla extract |
1 cup butter, cubed |
1/2 cup water |
1 tablespoon corn syrup |
2 baked cinnamon buns, cubed |
9 tablespoons chopped pecans, toasted |
Directions:
1. In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon.
2. Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. For caramel, combine the butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add the remaining sugar; cook and stir until sugar is dissolved.
4. Bring to a boil over medium heat without stirring. Boil for 4 minutes without stirring. Continue to boil for 12-15 minutes, stirring constantly or until mixture is caramel-colored. Remove from the heat. Carefully stir in remaining cream until smooth; set aside to cool.
5. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
6. In a large freezer container, layer a third of the ice cream, 1/2 cup caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two times. Swirl mixture; freeze until firm. Serve with remaining caramel. Yield: 2-1/4 quarts.
|
|