Categories: Ice Cream
Ingredients
- 3/4 cups brown sugar, divided
- 2 tbsp butter
- 1 cup heavy cream , divided
- 1 1/4 cups 1% milk
- 1/2 tsp pure vanilla extract
- 5 large egg yolks
- Cinnamon bun bites, recipe below
Directions
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Heat the butter in a heavy bottom saucepan over medium heat. Went he butter is melted, add the brown sugar. Whisk until the sugar is completely wet with the butter. Then add 1/2 cup cream and 3/4 cup milk. Heat until it is warmed, but not boiling.
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In the meantime, whisk the egg yolks in a large bowl. I whisked them by hand for about 1 minute.
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Add the warmed sugar milk mixture to the yolks, slowly. Constantly whisking. You don’t want to add the cream mixture too fast or else you will get chunky eggs.
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Once you have added all the warmed cream mixture to the eggs yolks, pour the new cream/yolk mixture back into the saucepan. Cook it over low/med heat stirring constantly. Cook and stir until the mixture thickens and can coat the back of a wooden spoon.
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Once it is thick enough, pour it through a mesh strainer. Add the remaining 1/2 cup cream and 1/2 cup milk to the mixture in the bowl.
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Let it come to room temperature then chill it until it is thoroughly chilled. At that time you can churn it according to your manufacturers instructions.
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About 1 minute before it is done churning, add the cinnamon roll pieces
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Cinnamon Bun Bites:
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Preheat the oven to 400 degrees.
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Lay the cinnamon rolls out on a baking sheet 2 inches apart
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Cook them for 13 minutes. You want them still gooey, not golden brown.
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Take them out and let them cool slightly. Cut off the bottoms and any other parts that are browned (you only want to use the soft gooey parts of the rolls).
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Slice the usable parts into 1/2 inch cubes. Toss them with the frosting from the tube. They will break apart as you are tossing them with the frosting, and that’s fine. Cover the bowl and put it in the fridge until ready to use.