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Cinnamon Sticky-Bun Ice Cream

This creamy homemade cinnamon ice cream has a rich caramel swirl and chunks of cinnamon buns. Serve the extra caramel sauce over this or other ice cream or pound cake.—Taste of Home Test Kitchen

18 ServingsPrep: 1 hour + freezing

Ingredients

1-3/4 cups whole milk
2/3 cup plus 2 cups sugar, divided
2 eggs, beaten
3 cups heavy whipping cream, divided
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 cup butter, cubed
1/2 cup water
1 tablespoon corn syrup
2 baked cinnamon buns, cubed
9 tablespoons chopped pecans, toasted

Directions

In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles
form around sides of pan. Whisk a small amount of hot mixture into
eggs; return all to the pan, whisking constantly. Cook and stir over
low heat until mixture reaches at least 160° and coats the back
of a spoon.
Remove from the heat. Quickly transfer to a bowl; place in ice water
and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla.
Press waxed paper onto surface of custard. Refrigerate for several
hours or overnight.
For caramel, combine the butter, water and corn syrup in a heavy
saucepan. Cook and stir over medium-low heat until butter is melted.

2 of 2

Cinnamon Sticky-Bun Ice Cream (continued)

Directions (continued)

Add the remaining sugar; cook and stir until sugar is dissolved.
Bring to a boil over medium heat without stirring. Boil for 4 minutes
without stirring. Continue to boil for 12-15 minutes, stirring
constantly or until mixture is caramel-colored. Remove from the
heat. Carefully stir in remaining cream until smooth; set aside to
cool.
Fill cylinder of ice cream freezer two-thirds full; freeze according
to the manufacturer's directions. Refrigerate remaining mixture
until ready to freeze.
In a large freezer container, layer a third of the ice cream, 1/2 cup
caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two
times. Swirl mixture; freeze until firm. Serve with remaining
caramel. Yield: 2-1/4 quarts.

Nutrition Facts: 1/2 cup ice cream with about 1 tablespoon sauce equals 425 calories, 30 g fat (17 g saturated fat), 108 mg cholesterol, 160 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.