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Cinnamon Sticky-Bun Ice Cream

 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.
Nutritional 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.
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