Why You Should Eat Ice Cream for Breakfast

Restraint generally keeps us from considering ice cream for breakfast, but given that today is “Eat Ice Cream for Breakfast Day,” we have the perfect excuse. In honor of the holiday, Chef Michelle is sharing her famous Cinnamon Toast Crunch ice cream recipe (because honestly, what flavor would be more appropriate?). Even if you’re more of a savory brekkie fan, you’re not going to want to miss this cereal ice cream. Eat it for dessert, or whenever you’re craving a sweet snack (although 8 AM ice cream does sound pretty fun).

1 1/2 cups heavy cream
1 1/2 cups whole milk
⅓ cups granulated sugar
6 egg yolks
5 cups cinnamon toast crunch cereal

1. Steep Cereal Milk & Prepare Ice Bath
Place cream, milk, and all but 1 cup of cereal in a large bowl. Allow to sit at room temperature for about 10 minutes while preparing the ice bath. Place a medium bowl inside a large bowl. Add water and ice to larger bowl, about 2/3 of the way up the sides. Set a strainer over medium bowl.

2. Warm Milk
Pour cereal and milk through a strainer into a high-sided pot, discarding soggy cereal. Add all but 2 tablespoons sugar to pot and place over medium-high heat. Allow mixture to come to a simmer, about 6 minutes.

3. Temper Eggs
While milk mixture simmers, separate eggs, reserving yolks and saving whites for use in another recipe (or discard). In a large bowl, whisk together egg yolks and remaining sugar. Once small bubbles form on the surface of the milk, remove from heat. Slowly pour warm milk mixture into bowl with egg yolks, whisking continuously.

4. Make Ice Cream Base
Pour egg and milk mixture back into pot from milk and cook over medium heat. Using a wooden spoon, stir continuously in a figure 8 pattern to reach all sides of pot, until thickened and ice cream base coats the back of the spoon. Immediately remove from heat.

5. Cool Ice Cream
Pour ice cream base into prepared strainer atop ice bath. Stir occasionally to ensure even cooling.

6. Finish Ice Cream
When ice cream is completely cool, transfer to a plastic container and refrigerate for 30 minutes or up to 4 hours. Place chilled base in ice cream maker and churn according to manufacturer’s instructions. When ice cream has finished churning, gently fold in reserved cereal, or use as a crunchy topping!


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