Cinnamon Toast Ice Cream (Gourmet Magazine) Recipe

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Cinnamon Toast Ice Cream (Gourmet Magazine)
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Ingredients
10
Count
Nutrition
226
Calories
Total time
44
Minutes
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Ingredients:

Directions:

  1. Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
  2. While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F
  3. 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. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.
  4. 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.
  5. Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.
  6. 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. 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).
  7. 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. Though the toast is crunchiest the first 2 days after it's made, the ice cream keeps 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.47 Kcal (948 kJ)
Calories from fat 135.43 Kcal
% Daily Value*
Total Fat 15.05g 23%
Cholesterol 176.53mg 59%
Sodium 85.68mg 4%
Potassium 164.42mg 3%
Total Carbs 16.68g 6%
Sugars 15.73g 63%
Dietary Fiber 0.09g 0%
Protein 7.09g 14%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 0.8mg 4%
Calcium 109.4mg 11%
Amount Per 100 g
Calories 169.36 Kcal (709 kJ)
Calories from fat 101.27 Kcal
% Daily Value*
Total Fat 11.25g 23%
Cholesterol 132.01mg 59%
Sodium 64.07mg 4%
Potassium 122.95mg 3%
Total Carbs 12.48g 6%
Sugars 11.76g 63%
Dietary Fiber 0.06g 0%
Protein 5.3g 14%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.6mg 4%
Calcium 81.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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