Downsides: pushing the steeped milk through a fine mesh sieve sucks, especially if, like me, you only have a tiny fine mesh sieve. Totally worth it just for that, if you're an ice cream lover. So it is a very unusual texture to have as a "mix-in" to your ice cream, and it's a lovely one. This was really great in that it truly takes advantage of making fresh ice cream at home: No Haagen Dazs is ever going to have crisp bits of cinnamon toast in it, because it would get soggy after a couple days. We made a double batch and it made about 1.75 quarts. When pressing through the sieve, use a large ladle to press through, and continue to scrape the sides down with a spatula. DO NOT USE ground cinnamon (cinnamon is a bark from a tree, and will never dissolve, so you'll end up with a grainy taste. Very good Ice Cream, a couple of tips: 1. What a disappointing dessert that I wasted my time on for Christmas. I used Mexican cinnamon sticks which had a pronounced flavor not reminiscent of the cereal. The soaking of the breadcrumbs resulted in a custard with an unpleasant, 'bready,' thickened mouth feel on the tongue when tasting the final product and the croutons were distractions in the ice cream that detracted from an enjoyable eating experience. The bread pieces didn't soak up as much moisture as I thought they might but it did get worse over time so try to eat it all in first day or so. May be worth another go at it, if so next time will remove 1 slice bread for cubes and 1 slice for crumbs, add additional 1 cup of milk or cream. The end product tasted good but the soggy bits were odd. They were browned and crisped up well however it appears those that were coated well were crispy in the finished product and those not covered well sogged out. The cube sauce was not enough to cover the 3 slices bread. I added an additional 1/2 cup cream, this improved the texture and doughiness flavor. It was not enough to come up to the needed level in my ice cream machine container. The yield was lower than anticipated and was very thick and doughy tasting. The crumb soak depletes much of the liquid, pressing out the liquid leaves much of the bread goo in the mix resulting in what is similar to a stage in making roux. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Freeze custard in ice cream maker until almost firm. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. 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☏ (do not let boil). Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them. Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Cool in pans on racks, then transfer bread crumbs to a bowl. Step 4īake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Spread crumbs evenly in another shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread in 1 layer in a shallow baking pan. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Step 3Ĭut 3 slices bread into 1/4-inch cubes and transfer to a bowl. While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300☏. Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
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