This blog post is dedicated to my brother, Fabian. He is currently in Japan serving in the US Air Force. I miss him TREMENDOUSLY! I got to talk to him today for the first time in weeks. And this ice cream reminded me of him for 1 main reason; Fabe, remember when mom used to buy us Cinnabons? Our local Vons had a little Cinnabon bakery right in it. And oh man, we LOVED them. We would devour them. Mom finally started buying the mini ones in hopes we would eat them a little less quickly. Nope, that just meant we ate more little ones per sitting. Good way to start the day; a healthy dose of sugar and fat.
So the cinnamon rolls, the smell of them baking in the oven, reminds me of when we used to heat up our little Cinnabons (we heated them in the microwave. but still, you get the point). And after talking to Fabe today, I am just reminded of how much I miss him. And he said he reads my bog, what? You actually read this. Well shoot, I will have to start talking about you more often…
Bake to the ice cream:
This is a somewhat time consuming ice cream. Not only do you have to make the custard base for the ice cream, but you also have to make the cinnamon rolls. But I did it b/c my blog peeps voted for it. I mean, I gave them the option to vote for it. So secretly I knew I was in for a potentially time consuming ice cream adventure.
Let me tell you a quick shortcut before I loose you. You can just buy a tube of refrigerated cinnamon rolls instead of making them from scratch. Bam, how’s that for a nice shortcut? Oh, and did I forget to mention that this ice cream is worth every second and ounce of effort? I am a huge chocolate fan. And when chocolate isn’t in a dessert I get worried that the dessert won’t be worth my calories. But on the contrary my friend. This one, this one is worth ALL of my calories! And there is butter and heavy cream in the ice cream, so we are talking about some solid gold calories here.
The custard base will need to be brought to room temperature after it is cooked. So make that first. And while it is chilling, make the cinnamon rolls. By the time the rolls are all done cooling, it should be timed out about right.
I get much of my ice cream inspiration from David Lebovitz’s book, The Perfect Scoop. If you have any interest in making ice cream you NEED to own this book. It is fabulous!
Let’s do this thing…
Butterscotch Ice Cream
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
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.
In the meantime, whisk the egg yolks in a large bowl. I whisked them by hand for about 1 minute.
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.
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.
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.
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.
About 1 minute before it is done churning, add the cinnamon roll pieces.
I know I keep saying this about all of the ice cream I make, but really I truly mean it, every time. Every time I make a new flavor I swear THAT is the best flavor I have made. And this one is no different. The depth of flavor that the butter and brown sugar add. And the texture of the cinnamon rolls in the ice cream. It really is an amazingly delicious ice cream. With a little caramel or cinnamon fudge on top (do they make cinnamon fudge in the store?). You don’t need it, but it would just put this right over the edge…
Cinnamon Roll Bites
Cinnamon roll idea inspired by Daydreamer Desserts
1 tube Pillsbury Cinnamon Rolls
Preheat the oven to 400 degrees.
Lay the cinnamon rolls out on a baking sheet 2 inches apart.
Cook them for 13 minutes. You want them still gooey, not golden brown.
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).
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.These are cinnamon rolls after they were tossed mixed with the frosting. I had to use every ounce of will power not to keep nibbling on the pieces.