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French toast ice cream drizzled with extra cinnamon sauce in a clear glass on a marble surface with second ice cream cup and ice cream scoop in background
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French Toast Ice Cream

This French toast ice cream is just like having the quintessential breakfast food, but better! With ribbons of cinnamon, you'll think you're eating the real thing!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Ice Cream
Cuisine: American
Difficulty: Intermediate
Method: Freezing
Servings: 10 servings
Author: Kaleb

Ingredients

  • 2 cups + 2 tablespoons whole milk separated
  • 1 ¼ cups heavy cream
  • 2 tablespoons light corn syrup
  • ½ cup maple syrup
  • ⅓ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • ½ teaspoon maple flavoring
  • 1 cup cinnamon sauce (recipe below)

For the cinnamon sauce

  • ½ cup granulated sugar
  • 4 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • ⅓ cup water
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons 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 tablespoons whole milk, 1 ¼ cups heavy cream, 2 tablespoons light corn syrup, ½ cup maple syrup, ⅓ cup granulated sugar, 1 teaspoon 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 tablespoons cornstarch, 2 cups + 2 tablespoons 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 teaspoon vanilla extract, 1 teaspoon butter flavoring, ½ teaspoon 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 for at least 6 hours.
  • While chilling, make 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 tablespoon cornstarch
  • Add the butter and water.
    4 tablespoons unsalted butter, ⅓ cup water
  • Bring to a boil over medium-high heat. Whisk until the butter is melted and the mixture has bubbled throughout and thickened.
  • Remove from the heat and stir in the vanilla extract and cinnamon.
    ½ teaspoon vanilla extract, 1 ½ teaspoons ground cinnamon
  • Pour into an airtight container and chill until ready to use.

Video

Nutrition

Serving: 0.5cup | Calories: 300kcal