Cinnamon Toast Crunch Ice Cream Recipes

Steps:

• Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
• While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.
• Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Cool in pans on racks, then transfer bread crumbs to a bowl.
• Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.
• Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°F (do not let boil).
• Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Freeze custard in ice cream maker until almost firm. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

Steps:

• In ungreased 10-inch deep-dish pie plate, mix 3 cups crushed cereal and melted butter with fork until well combined. Press mixture firmly in bottom and up sides of pie plate to make crust.
• Reserve several tablespoons caramel topping for garnish. Pour remaining topping into bottom of crust.
• Allow ice cream to soften slightly while toasting coconut. In 3-quart nonstick saucepan, heat coconut over high heat, stirring constantly, until coconut is golden brown. Transfer coconut to plate; cool.
• Spoon slightly softened ice cream into large bowl. Stir in 1/2 cup of the toasted coconut. Spoon ice cream into crust-lined pie plate, using spatula to create mound in center of crust. Freeze until firm, about 1 hour.
• To serve, spread whipped topping over top of ice cream. Drizzle caramel topping over individual servings of pie; sprinkle with 1/4 cup cereal and the toasted coconut.

Steps:

• In large bowl, mix cereal and waffle cone pieces. Spread out on waxed paper.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 60 seconds; stir. Continue heating in 15-second increments, stirring after each, until stirred smooth and melted.
• Transfer to small resealable food-storage plastic bag. Cut small corner from bag, and squeeze onto cereal mixture; top with candy sprinkles. Let stand 20 to 30 minutes or until set. Break up; add chocolate candies. Store in airtight container.

Steps:

• Place cereal in shallow pan.
• Quickly roll 1 scoop of ice cream at a time in cereal to coat.
• Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
• Cover and freeze about 2 hours or until firm.
• Set oven control to broil.
• Uncover pan.
• Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.