@LiamDonafee and I made Cinnamon Toast Crunch Ice Cream!

RECIPE

CINNAMON TOAST CRUNCH DESSERT intro

@shoku.la has been quite an inspiration to me for a while. i’ve had the pleasure of meeting the chefs, and their pastry chef let me try a batch of their cinnamon toast crunch ice cream (which was un-fucking-believable).

this dish is a copycat of their famous CTC dessert. although i’m missing quite a few ingredients, garnishes, and ~finesse~ from the original, i think this copycat version does the original justice.

equipment is important to making good ice cream. once i got the Lello Musso Pola 5030 Dessert Maker Silver (2 Quart Size), my ice cream game has definitely leveled up. if you’re looking into making good ice cream at home, i’d look into the Lello Musso products.

anyway, this is absolutely one of the best desserts i have ever made. ice cream is my favorite dessert, and the nostalgia factor from the CTC brought it up a level.


CINNAMON TOAST CRUNCH ICE CREAM

1 box - cinnamon toast crunch cereal
3 cups - whole milk
2 cups - heavy cream
15 - egg yolks
1 cup - sugar

method
in a saucepan, bring cream, milk, and CTC cereal to a simmer, let steep for at least 30min
strain mixture through a chinois, and place “cereal milk” back on stove in a sauce pan
in a blender, puree yolks and sugar on high for 1minute, until pale and aerated
blend on low speed, and slowly add half of the hot cereal milk mixture into the yolks, this is tempering the yolks before you introduce too much heat and scramble the yolks
blend for 30sec, then pour yolk+milk mixture into the rest of the cereal milk pot
heat on med-low until it reaches 165F, then immediately chill in an ice bath
once chilled, churn according to your ice cream maker’s instructions, then place in an airtight container in the freezer

CINNAMON FRENCH TOAST

1 loaf - day-old brioche, or your preferred french toast bread
2 - eggs, whisked
1/4 cup - milk
1 tsp - vanilla paste/extract
1 tsp - cinnamon
pinch of nutmeg
pinch of salt
unsalted butter

method
slice your bread into 3/4 inch thick pieces
whisk together eggs, milk, vanilla, cinnamon, nutmeg, and salt
dredge your bread in the milk mixture
heat a non-stick pan with 1 tbsp of butter over medium heat
sauté french toast on both sides until browned to your liking
once done and still warm, coat the outside of your toast with the cinnamon and sugar mixture (2 tsp of cinnamon and about 4 tbsp of granulated sugar

CINNAMON FRENCH TOAST DESSERT

1 slice - cinnamon french toast
1 scoop - CTC ice cream
drizzle - bourbon barrel aged maple syrup
garnish - crushed CTC cereal
flake salt

plate to the order of ingredients above

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