Name: Cinnamon Sticky-Bun Ice Cream
Prep time: 35 min
Cook time: 35 min
Yield: 2
Ingredients: 1-3/4 cups whole milk -; 2/3 cup plus 2 cups sugar, divided -; 2 large eggs, beaten -; 3 cups heavy whipping cream, divided -; 2 teaspoons ground cinnamon -; 1 teaspoon vanilla extract -; 1 cup butter, cubed -; 1/2 cup water -; 1 tablespoon corn syrup -; 2 baked cinnamon buns, cubed -; 9 tablespoons chopped pecans, toasted -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cinnamon Sticky-Bun Ice Cream

1. 1-3/4 cups whole milk -

2. 2/3 cup plus 2 cups sugar, divided -

3. 2 large eggs, beaten -

4. 3 cups heavy whipping cream, divided -

5. 2 teaspoons ground cinnamon -

6. 1 teaspoon vanilla extract -

7. 1 cup butter, cubed -

8. 1/2 cup water -

9. 1 tablespoon corn syrup -

10. 2 baked cinnamon buns, cubed -

11. 9 tablespoons chopped pecans, toasted -

How to cook deliciously - Cinnamon Sticky-Bun Ice Cream

1. Stage

In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles form around side of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon.

2. Stage

Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

3. Stage

For caramel, combine the butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add the remaining sugar; cook and stir until sugar is dissolved.

4. Stage

Bring to a boil over medium heat without stirring. Boil for 4 minutes without stirring. Continue to boil for 12-15 minutes, stirring constantly or until mixture is caramel-colored. Remove from the heat. Carefully stir in remaining cream until smooth; set aside to cool.

5. Stage

Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze.

6. Stage

In a large freezer container, layer a third of the ice cream, 1/2 cup caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two times. Swirl mixture; freeze until firm. Serve with remaining caramel.