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Why I Love This French Toast Ice Cream Recipe
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.
Follow These Tips
Serving & Storage
To serve – Serve slightly softened so it scoops easily and the cinnamon ribbons shine. Scoop into bowls or cones and, if you like, top with a drizzle of maple syrup or a sprinkle of cinnamon.
To store – Freeze in an airtight container for up to 2 months. Press parchment or plastic wrap directly on the surface to prevent ice crystals.
Other Ice Cream Flavors
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
Ingredients
- 2 cups + 2 tbsp whole milk separated
- 1 ¼ cups heavy cream
- 2 tbsp light corn syrup
- ½ cups maple syrup
- ⅓ cup 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 granulated sugar
- 4 tbsp unsalted butter
- 1 tbsp cornstarch
- ⅓ cup water
- ½ tsp vanilla extract
- 1 ½ tsp ground cinnamon
Instructions
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.2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, 2 tbsp light corn syrup, ½ cups maple syrup, ⅓ cup granulated sugar, 1 tsp kosher salt
- While the mixture is heating, in a separate bowl, whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.1 ½ tbsp cornstarch, 2 cups + 2 tbsp whole milk
- 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 flavoring, and maple flavoring.1 tsp vanilla extract, 1 tsp butter flavoring, ½ tsp 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.1 cup cinnamon sauce (recipe below)
- 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.½ cup granulated sugar, 1 tbsp cornstarch
- Add the butter and water.4 tbsp unsalted butter, ⅓ cup 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 extract and cinnamon.½ tsp vanilla extract, 1 ½ tsp ground cinnamon
- Pour into an airtight container and chill until ready to use.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
