Cinnamon Toast Crunch Ice Cream

I love the idea of cereal milk ice cream so here is my Cinnamon Toast Ice Cream! It turned out so good and my whole family loved it, its also really good served on a brownie.

For the base I used salt and straws base, but I cut back on the sugar by half and soaked the milk in cinnamon toast crunch overnight. I strained out the cereal and then followed the recipe as written.

SALT & STRAW ICE CREAM BASE

(Makes about 3 cups)

½ cup granulated sugar ( I only used 1/4 cup)

2 tablespoons dry milk powder

¼ teaspoon xanthan gum

2 tablespoons light corn syrup

1 ⅓ cups whole milk

1 ⅓ cups heavy cream

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

For the mix-ins, I gave the cereal the Tosi cornflake crunch treatment. I mixed about 2 cups of slightly crushed cereal with 1 stick of melted butter, 1/2 cup of dry milk powder, and a generous pinch of salt and then baked it at 325 degrees for about 20 minutes, giving it a few stirs during the bake. This keeps the cereal from getting soggy in the ice cream as it freezes.

I hope you try it out!