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The second week in July means it’s time for Ice Cream Week: the most wonderful time of the year (besides Christmas, of course). Since I’ve been celebrating this month for a few years now, I love to create themes to help me become inspired for new flavors. This year, each flavor is based on a breakfast food! Don’t roll your eyes: these are loosely based on the best flavors of breakfast and I know you’re going to enjoy them! First up: a cinnamon-y sweet French toast ice cream that really tastes like the real thing!
When it comes to ice cream, I know you have a favorite memory. We all do: mine always involves my dad. While most people love ice cream, Dad loved ice cream. I think it stems from the fact that when he was growing up, his extended family would get together quite often and he always loved to talk about his uncle cutting boxes of ice cream in half and handing them out as individual servings. If that doesn’t train you to love ice cream, nothing will. His love never wavered.
When I was young, whenever we went out for ice cream (which was a huge treat by the way), he would finish his in seconds and them encroach on the slowest eater and try to poach some ice cream from their dish. Usually it was Mom. This unwavering love of all ice cream became cemented in my sister, Kelsey, and I. We both love ice cream and often end the evening with a small, or large, bowl of our favorite flavor.
I’ll never turn down any ice cream but I do love the homemade variety. Growing up, that meant a 6-quart White Mountain freezer that had to be packed with salt and ice and churned with an electric motor. I still think that makes the best homemade ice cream, but countertop models are a lot easier and cleaner to use, especially at the rate I like to eat it.
So get ready for a tasty week full of new ice cream recipes to add to your repertoire!
Watch how to make this French toast ice cream:
Grab the items from this video:
- Ice cream tubs used to store ice cream
- My KitchenAid stand mixer that I use practically every day for everything. Seriously, everything.
- My KitchenAid ice cream bowl to mix up all these delicious ice creams
Check out last year’s Ice Cream Week flavors:
- Lemon meringue pie ice cream
- Banana cream pie ice cream
- Peanut butter pie ice cream
- French silk pie ice cream
- Blueberry crumble pie ice cream
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
French Toast Ice Cream
- 2 cups + 2 tbsp whole milk
- 1 ¼ cups heavy cream
- 2 tbsp corn syrup
- ½ cups maple syrup
- ⅓ cup white granulated sugar
- 1 tsp kosher salt
- 1 ½ tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp butter flavoring
- ½ tsp maple flavoring
- 1 cup cinnamon sauce (recipe below)
For the cinnamon sauce
- ½ cup white granulated sugar
- ¼ cup unsalted butter
- 1 tbsp cornstarch
- ⅓ cup water
- ½ tsp vanilla extract
- 1 ½ tsp cinnamon
For the ice cream
- In a 4-quart saucepan, whisk 2 cups milk, the heavy cream, corn syrup, maple syrup, sugar, and salt. Set over medium heat.
- Whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.
- As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow to boil slowly for 2 minutes.
- When boiling, remove from heat and whisk in the cornstarch mixture.
- Return to heat and whisk until the ice cream is bubbling throughout.
- Remove from heat and stir in the vanilla extract, butter, and maple flavoring.
- Let cool to room temperature, about 20 minutes. Then pour into an airtight container through a strainer just in case there are any lumps. Chill at least 6 hours.
- While chilling, making the cinnamon sauce (recipe below).
- When the ice cream base has chilled, remove it from the refrigerator and pour it into the ice cream maker. Follow the instructions with your maker as they can vary depending on the manufacturer. Insert the paddle and churn until thick. In a KitchenAid ice cream attachment, this takes about 25-30 minutes.
- Remove from maker and layer with prepared cinnamon sauce in a freezer-safe container. Visually divide the ice cream and sauce into four and layer until they are used up.
- Place in the freezer to make sure the ice cream is set for an additional 4-6 hours.
For the cinnamon sauce
- In a 2-quart saucepan, combine the sugar and cornstarch. Whisk to combine.
- Add the butter and water.
- Bring to a boil over medium-high. Whisk until the butter is melted and the mixture has bubbled throughout and is thickened.
- Remove from the heat and stir in the vanilla and cinnamon.
- Pour into an airtight container and chill until ready to use.
As a bonus, when you scoop and serve, there will be pockets of cinnamon sauce within the ice cream. What could be better?!
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