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Cinnamon Crunch Dulce de Leche Ice Cream


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  • Author: Erin Browne

Description

Cinnamon crunchies and ribbons of silky dulce de leche in a creamy cinnamon-infused homemade ice cream


Ingredients

Scale
  • Cinnamon Crunchies
  • 1 TBS butter, melted
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • Cinnamon Ice Cream
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 long cinnamon sticks or 4 short (3-4 inch) cinnamon sticks
  • 5 egg yolks
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/3 - 1/2 cup canned or bottled Dulce de Leche

Instructions

  1. Start by putting the freezer bowl of your ice cream maker into the freezer 12-24 hours in advance.
  2. Preheat oven to 350F. Line a small baking sheet with wax paper or parchment. Mix together the melted butter, sugar, and ground cinnamon. Pour onto the prepared baking sheet and use the back of the spoon to press it out very thin. Bake for about 10-15 minutes or until it gets very fragrant and starts to look a little dry (don't let it get too dark). Remove from oven, let it cool, and then place into the freezer.
  3. Add the whole milk, heavy cream, and cinnamon sticks to a saucepan. Heat on medium-low until the milk begins to steam and forms a bit of a skin, but does not boil. Remove from heat, cover, and let steep for 45 minutes.
  4. In a bowl, whisk together the egg yolks and sugar. Remove cinnamon sticks from the steeped cream and place back on medium heat. Attach a cookie thermometer to the side of the pan and bring the cream back to steaming.
  5. Temper the egg mixture by drizzling about a half of cup of the hot cream mixture into the egg yolks and sugar while whisking constantly. Then add the mixture back to the pan.
  6. Heat, whisking frequently, until the mixture coats the back of the spoon and is about 165-170F.
  7. Remove the custard from heat, stir in vanilla extract, and pour through a fine mesh strainer into a large bowl to remove any lumps. Allow to cool until it's just warm, and then place plastic wrap over the top, allowing the wrap to make contact with the custard to prevent a skin from forming. Chill for 4-6 hours in the refrigerator.
  8. Remove cinnamon crunchies from freezer and break into small pieces. When the custard has chilled, fit your ice cream maker with the freezer bowl. Churn custard according to the instructions for your ice cream maker. When the ice cream is starting to look thick, start dropping in the cinnamon crunchies a little at a time.
  9. When the ice cream is finished churning (it should look like soft serve) add about 1/3 of it to a freezer-proof container. Top with half of the dulce de leche. Repeat with more ice cream, the rest of the dulce de leche, and top with the rest of the ice cream. Freeze until hard.
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