I'd successfully made bread ice cream previously which helped to warm me up to the more likely success of this concept but I was still skeptical that it would work. The bread ice cream used toasted breadcrumbs which a small and hard for moisture to penetrate while this recipe uses large pieces of toast which I thought might soak up moisture and become soggy. However, the recipe was also from one of my favourite sites; Epicurious, and had been reasonably well reviewed, although not everyone was happy.
Yield: ~1 litre / 1 quart
Prep time: 1 hour + churning 15 - 30 mins + freezing 5+ hours
This is a churned recipe so you'll need an ice cream machine. Check out the links below for more info about the best machines.
Don't have an ice cream machine or looking to upgrade?
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
Method
Notes
- The toast actually worked pretty well in the ice cream. It makes an interesting change but is not the most ideal addition IMO ie. its nice as a one off but I won't be looking for other recipes to add it to
- Unfortunately I overcooked my egg custard when I made this so it had a bit of an eggy flavor which isn't ideal. Be sure to use a digital thermometer and watch closely to prevent this
- I used all ground cinnamon rather than the sticks and I think it worked fine
Creating bread pieces
Butter for spice mix
Adding spices
Coated bread pieces
Toasting bread pieces
Preparing egg custard for ice cream base
Cinnamon Toast Ice Cream
Don't have an ice cream machine or looking to upgrade?
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.