Cinnamon Toast Crunch™ Ice Cream

  • Prep 20 min
  • Total 4 hr 0 min
  • Servings 2

Ingredients

  • 2 cups milk
  • 2 cups cream
  • 6 egg yolks
  • 1/3 cup sugar
  • 1 box Cinnamon Toast Crunch™ cereal
  • 1 teaspoon cinnamon
  • 2 cups bittersweet chocolate chips

Steps

  • 1
    Split the box of cereal in half. Soak one half in the milk for about an hour. Strain.
  • 2
    Warm the milk with the sugar and cinnamon. When it starts to lightly steam, pour about 1/2 cup into the egg yolks while whisking. Add this mixture back into the pot and heat slowly, stirring constantly until the mixture coats the back of a spoon. Add the cream and chill until very cold.
  • 3
    Crunch up the rest of the cereal into smaller pieces. Melt the chocolate in a double boiler or in the microwave. Pour the chocolate over the cereal and stir to coat everything.
  • 4
    Freeze your custard base in an ice cream maker according to the instructions. When it is done, mix in your chocolate covered cereal. The large glob of cereal and chocolate should still be warm enough that it separates into smaller clusters, but the coldness of the ice cream will freeze these clusters into crunchy chocolate chips.
  • 5
    If your ice cream comes out of the machine really melty, you might want to freeze it for a half hour or so before mixing in your chocolate covered cereal.

No nutrition information available for this recipe
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