Cinnamon Toast Crunch Ice Cream
2 cups heavy cream
3 cups half-n-half
1/2 cup granulated sugar
4 extra large egg yolks
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
6 cups Cinnamon Toast Crunch cereal
3 tablespoons unsalted butter, cut up in small pieces
1/3 cup white chocolate chips
1/8 teaspoon finely ground sea salt
In a large saucepan, over medium heat, whisk together cream, 2 cups half-n-half, and sugar; bring to a simmer, whisking frequently.
In a large mixing bowl, whisk together yolks and remaining 1 cup half-n-half until well combined. Gradually whisk half of hot cream into egg mixture until combined. Whisk egg mixture into remaining cream in saucepan. Heat, whisking frequently, until cream just comes to a simmer. Strain custard into a large mixing bowl. Stir vanilla, cinnamon, and 4 cups Cinnamon Toast Crunch into custard. Lightly cover and chill overnight, or until completely cold.
Heat oven to 350 degrees F. Place remaining 2 cups cereal on a cookie sheet. Bake 8 minutes, or until light golden brown and toasted. Cool 5 minutes. Coarsely chop in a food processor. Melt together butter and white chocolate in the microwave on defrost mode, for 1-2 minutes, stirring frequently until melted and smooth; stir mixture into cereal, along with sea salt. Place on a plate and chill until ready for use.
Strain custard into ice cream maker (discard soggy cereal). Freeze according to manufacturers' directions. In the last 5 minutes of processing, add white chocolate-buttery cereal. Freeze for 3 hours, or until ready to serve. Makes 8 servings