Supper Club Cinnamon Roll Ice Cream

When Vore and I got married, he had a church and I had a church. We decided that perhaps we should find a place neither of us laid claim to and make it “ours.”

We set out on a church-visiting adventure that had a blooper or two. But finally, we found ourselves joining a place that was not too big, or not too small. Not too formal, not too casual. You see where I’m going with this… it was just right.

Almond butter blondie with chocolate ganache served with cinnamon roll ice cream.

We joined a Sunday School class we love and got our feet wet by signing up for a supper club. Our group meets at a restaurant, then couples take turns hosting dessert afterwards. Fun! Last night was our time to host.

What to make? We landed on a house favorite–Mama Pea’s Peanut Butter Blondies, using almond for the nut butter. This was begging for a complement, so out came my Cuisinart Ice Cream Maker recipe booklet.

But why on earth would I leave well enough alone? Here’s how I tinkered with the Vanilla Bean Ice Cream to make something brand new.

Cinnamon Roll Ice Cream

2 1/3 cups whole milk

2 1/3 cups heavy cream

3 large eggs

4 large egg yolks

1/2 cup organic sugar

1/2 cup brown sugar

1/2 tablespoon vanilla

1 teaspoon cinnamon

*  Bring the milk and cream, cinnamon and vanilla to a slow boil over medium heat. Simmer for about 10 minutes, stirring often.

*Combine eggs, yokes and sugar in a medium bowl and use an electric mixer to beat them together until thick and smooth.

*With the mixer on a slow speed, slowly temper about 1/2 of the milk mixture into the egg mixture, pouring in a slow, steady stream. (Too fast and you’ll have cooked eggs. Gag!)

*Add the egg mixture to the remaining milk mixture on the stovetop and continue to cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.

*Chill the mixture completely, then add to your ice cream maker. Mix until the ice cream  has thickened, then transfer to the freezer until your desired consistency is achieved.

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4 thoughts on “Supper Club Cinnamon Roll Ice Cream

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  3. Pingback: Baby Bites and Pumpkin Spice Latte Ice Cream | The Veggie Vore

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