Caramel Apple Ice Cream
Servings: 8
Ingredients
- 2 cups cinnamon toast crunch cereal
- 2 cups heavy cream
- 1 (12-oz) can evaporated milk
- 1/3 cup packed dark brown sugar
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp kosher salt
- 2 cups toffee bits
- 1/2 cup homemade apple cider caramel sauce, cooled (linked above)*
Instructions
- Combine the cereal, cream, and milk in a large bowl. Cover and chill for at least 3 hours or overnight (the longer it sits the more cinnamon flavors will absorb into the ice cream base).
- Pour the cereal mixture through a fine mesh sieve, and discard the cereal. Add the cream mixture and brown sugar to a large saucepan set over medium heat.
- Cook the cream for 4 to 5 minutes, just until small bubbles begin to form around the edges of the pan.
- Meanwhile, whisk the egg yolks and the granulated sugar in a separate bowl.
- When the cream has begun to bubble just slightly around the edges, ladle about 1/2 cup of the cream mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan with the remaining cream.
- Cook the cream and eggs, stirring constantly, until the mixture is thick enough to coat the back of a spoon, or until the temperature reaches 180°F.
- Immediately strain the mixture through a fine mesh sieve into a separate large bowl set over a bowl of ice water, discarding any solids. Stir the custard constantly for 2 minutes. Stir in the vanilla, cinnamon, and salt. Cover and chill for at least 6 hours (but preferably overnight).
- Pour the custard into an ice cream machine and churn according to the manufacturer's directions. For me, it usually takes around 20 minutes to get to soft-serve consistency, which is where we'll stir in the toffee.
- Add the toffee bits during the last 5 minutes of churning.
- Spoon the ice cream into a shallow airtight container. Pour the homemade caramel sauce over the ice cream and use a knife or a toothpick to swirl it into the ice cream.
- Freeze the ice cream for at least 6 hours, but preferably overnight, before scooping and serving.