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Cinnamon Toast Crunch Ice Cream



2 cups heavy cream
1 cup whole milk
2⁄3 cup sugar
6 large egg yolks
A handful of Cinnamon Toast Crunch cereal


Combine cream, milk, and sugar in a small pot and heat until the sugar has completely dissolved. 
Whisk egg yolks in a separate bowl. Add cereal into another bowl. 
Slowly whisk some of the hot dairy and sugar mixture into the egg yolks, then whisk the egg yolks back into the pot. 
Continue to gently heat the mixture until the mixture coats the back of a wooden spoon.
Remove from heat. 
Strain mixture through a sieve into the bowl with the cereal. 
Allow to cool to room temperature. 
Once mixture is room temperature, strain again in order to separate the mix from the cereal. Discard the cereal. 
Cover the mixture and refrigerate overnight. 
The next day, churn the ice cream following the instructions of your ice cream maker. 
Enjoy immediately or place the ice cream in the freezer for several hours for a harder ice cream.

Hudson Valley Restaurant Week is back this April 8-21!