I had, what I thought, was a brilliant idea the other day. I decided I wanted to make some Cinnamon Bun Ice Cream. To make sure I hadn't lost my marbles, I "googled" cinnamon bun ice cream and discovered I wasn't the only crazy on the planet. I reworked my basic vanilla ice cream recipe to include all the yummies that we enjoy in cinnamon buns. Sooooooooooooo good!!!! You can always leave out the diced cinnamon rolls in this recipe and leave the other stuff and it will be just as delicious...but we thoroughly enjoyed the texture of the rolls in this. Deeeee-lish!!
5 eggs, mixed well
2 cups sugar
Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until mixture is thick and pale yellow.
When eggs are cooked, remove from heat and pour into your ice cream freezer.
Add:
1 can eagle brand condensed milk
1 quart heavy whipping cream
1/8 teaspoon salt
1 tablespoon vanilla extract
2 teaspoons cinnamon
Mix all ingredients well and pour into ice cream freezer.
Add:
1 quart half and half to fill line
Mix according to freezer directions.
Transfer to a large container and add:
2 baked cinnamon rolls ~ diced (I used store bought and scraped off most of the cream cheese icing)
1 cup chopped pecans
1 jar caramel ice cream topping ~ swirled through but not mixed in
Let's go!
Combine the eggs and sugar in a glass bowl.
Place over a pot of simmering
water....double boiler style.
Cook until the mixture is thick and pale yellow.
Pour into your ice cream freezer then
add the heavy cream, sweetened condensed
milk, salt, vanilla and cinnamon.
Then pour in the half & half.
Start your freezer and freeze
according to the directions.
Dice the cinnamon rolls. I used store
bought and scraped off most of the cream cheese icing.
Transfer the ice cream to a large
container and add the diced cinnamon
rolls and the chopped nuts and stir to combine.
Drizzle the caramel topping all over.
Run a knife through to swirl
the caramel but don't mix in.
So delicious!!!!!!
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