Frosted Toast Crunch Cereal Ice Cream Recipes

FROSTED TOAST CRUNCH™ CEREAL ICE CREAM

Steps:

• In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
• In 2-quart saucepan, heat milk over medium-high heat until bubbles start to form around edge of saucepan. Do not allow milk to boil. Add crushed cereal; beat with whisk to combine. Remove from heat.
• Add 1/4 cup of milk mixture to egg mixture; beat with whisk to combine. Repeat this step 2 more times. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool mixture in saucepan completely, about 30 minutes.
• Refrigerate mixture in saucepan until very cold, about 2 hours.
• Transfer mixture to ice cream maker. Freeze according to manufacturer's directions.

CINNAMON TOAST CRUNCH ICE CREAM

Steps:

• Put one cup of the cereal in a bowl and pour milk into it.
• Let cereal sit in fridge for at least 6 hours (you can do less time, but for maximum flavor, I recommend 6).
• Strain the milk from the cereal, reserving a cup of the milk. Put milk into a medium saucepan and heat with the salt and sugar over medium heat. Bring mixture to a simmer and then remove from heat.
• Whisk egg yolks in a separate bowl.
• Pour half of the hot milk mixture into the egg yolks, whisking constantly. Then pour that back into the saucepan with the rest of the milk. Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon.
• Pour the cream into a separate large bowl place bowl in an ice bath.
• Strain the warm milk mixture into the bowl of cream. Mix in vanilla and cinnamon and stir over the ice until cool.
• Put the bowl into the fridge for at least 6 hours or overnight.
• In the meantime, pre-heat oven to 350 degrees.
• Put the remaining two cups of cereal in a bag and crush it a little bit.
• Heat butter and brown sugar in a bowl in the microwave until it's melted. Whisk together until blended and pour it over the cereal in the bowl.
• Spread the cereal over a parchment-lined cookie sheet in an even layer and bake at 350 degrees for about 10 minutes, until it's nice and caramelized.
• Remove from oven, let cool, and break into small pieces.
• When milk/cream solution is done chilling, process according to your ice cream maker manufacturer's instructions.
• When the ice cream is almost done processing, mix in the Cinnamon Toast Crunch pieces. Then store the ice cream in a separate container and let freeze for another few hours, or overnight.
• Serve ice cream in individual bowls and sprinkle a little bit more Cinnamon Toast Crunch on top if desired.

CINNAMON TOAST CRUNCH® ICE CREAM

Steps:

• Coarsely crush the 2 cups cereal. In large bowl, pour half-and-half and cream. Add crushed cereal; mix well. Cover and refrigerate 30 minutes.
• Strain mixture through a fine mesh strainer into medium bowl; discard solids. Add sugar, vanilla and salt; mix well to dissolve sugar.
• Pour cream mixture into freezer container of ice cream maker. Freeze according to manufacturer's directions.
• For soft serve ice cream, freeze ice cream 30 minutes; spoon into individual bowls. For scoopable ice cream, spoon ice cream into freezer container; freeze until firm, about 6 hours. Let stand at room temperature 10 to 15 minutes before scooping. To serve, scoop ice cream into individual bowls. Top with additional cereal and berries.