Monday, January 15, 2007

Cinnamon toast ice cream


No more blue fingers!!!

That's what I thought when I opened my new Krups ice cream maker on Christmas morning. My brother saved me from a certain future of permanent digit paralysis when he made my old-fashioned ice cream maker obsolete. No more are the days when I would crawl on my hands and knees to hammer 5-lb. bags of ice on my kitchen floor. No more are the days when I'd be forced to shovel the ice into my machine with my bare hands. No more are the days of stabbing, icy pain!

I put Mr. Krups to the test with a recipe for Cinnamon Toast Ice Cream. I loved Cinnamon Toast Crunch cereal as a kid, so I figured adding ice cream to the cinnamon toast equation would only make it better. Bits of real cinnamon toast are actually strained into the creamy, cinnamony custard, and then toasty bits are mixed throughout. Its magic is in the crunchiness of the cinnamon toast bits, which lasts 2-3 days and adds a nice complexity to the recipe.

A lot of prep work is required, so be patient. But in the end it's totally worth it, especially if you still have full use of all 10 fingers (or eight, if you subscribe to the "thumbs aren't fingers" theory).

Cinnamon Toast Ice Cream
Gourmet, August 2006

2 cups whole milk
2 (3-inch) cinnamon sticks
5 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, melted
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
6 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon molasses
1 cup heavy cream

Special equipment: an instant-read thermometer; an ice cream maker

Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.

While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

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.

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.

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.

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).

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.

Cooks' note: Though the toast is crunchiest the first 2 days after it's made, the ice cream keeps 1 week. Makes 1 1/4 quarts.

8 comments:

Karen said...

Ooooh that looks so delicious! I don't even have an ice cream maker but now I want to go buy one! You recommend the Krups?

bhoff said...

I just saw this entry pop up on my feed, and my mouth started watering! Brilliant.

JuliaCooks said...

I love your entries. I always wait for you to post something and get so excited ... this one did not disappoint!

Cheers from London.

JohnDough said...

HOLY. I am in euphoria.

ChaCha said...

OMG I just found your blog and I love it, I am linking to you right now lol

CreditDoc said...

I have never made ice-cream myself because I thought it was easier to buy. Now I am finding more and more various recipes of ice-cream and think I wil try to prepare it myself.

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