Cinnamon Toast Sundae, Cereal Milk, Lemon Caramel Recipe
Make Cinnamon Toast Sundae, Cereal Milk, Lemon Caramel Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cinnamon Toast Ice Cream Base
Cereal Milk (Cinnamon Toast Infused Milk)
Lemon Caramel Sauce
Cinnamon Toast Crumble & Assembly
Method
Cereal Milk (Cinnamon Toast Infused Milk)
- 1
Infuse cereal into milk
Place 1 cup cereal in a bowl and pour 1.5 cups whole milk over it. Stir in 1 tablespoon granulated sugar. Cover and let steep at room temperature for 20–30 minutes, then strain through a fine-mesh sieve or cheesecloth into a container, pressing gently to extract liquid. Reserve cereal solids for the crumble if desired. Chill the infused milk until cold (about 30 minutes).
Cinnamon Toast Ice Cream Base
- 2
Toast bread in milk
Combine the 2 cups whole milk and torn bread pieces in a saucepan over medium-low heat. Warm gently until the milk is steaming and the bread has softened and started to break down, about 6–8 minutes. Do not boil. Remove from heat and let steep for 15 minutes to infuse cinnamon-toast flavor, stirring occasionally to help the bread break apart.
- 3
Strain and combine with cereal milk
Strain the bread-milk mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much flavored milk as possible. Discard or reserve solids for crumble. Combine the strained bread-infused milk with the chilled cereal milk (from previous step) and the 1 cup heavy cream. Return mixture to the saucepan.
- 4
Make custard
Whisk together 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 teaspoon salt, 2 teaspoons ground cinnamon, and 3 egg yolks in a bowl until smooth. Heat the milk-cream mixture over medium until it is hot and steaming but not boiling (small bubbles at edges). Temper the yolks by slowly whisking about 1/2 cup of the hot milk into the yolks in a steady stream, then whisk the yolk mixture back into the saucepan.
- 5
Cook custard to nappe
Cook over low-medium heat, stirring constantly with a wooden spoon or spatula and scraping the bottom, until the custard thickens and coats the back of the spoon (nappe), about 6–8 minutes; temperature should reach 170–175°F (77–79°C) if using a thermometer. Do not let it boil.
- 6
Finish base and chill
Remove from heat and stir in 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 3 hours or preferably overnight. Chill the ice cream churner bowl as instructed by your machine.
- 7
Churn
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency, about 20–25 minutes. Transfer to a container and freeze at least 2 hours to firm, or scoop immediately for a softer texture.
Lemon Caramel Sauce
- 8
Cook sugar
In a small, heavy-bottomed saucepan, combine 3 tablespoons granulated sugar and 2 tablespoons water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and turns a deep amber color, about 5–7 minutes—watch carefully to prevent burning.
- 9
Finish caramel
When the sugar is amber, remove from heat and carefully whisk in 2 tablespoons unsalted butter until combined. Slowly add 3 tablespoons heavy cream while whisking (mixture will bubble). Stir in 1 tablespoon fresh lemon juice, 1 teaspoon finely grated lemon zest, and a pinch of salt. Return to low heat for 30 seconds to integrate, then remove and cool to warm. The sauce will thicken as it cools. Store in the fridge up to 1 week; gently rewarm before serving if it stiffens.
Cinnamon Toast Crumble & Assembly
- 10
Make crumble from cereal/bread
Preheat oven to 350°F (175°C). If you reserved cereal solids or bread pieces, pulse them in a food processor until coarse crumbs. Toss crumbs with 1 tablespoon melted butter, 1 tablespoon light brown sugar, 1 teaspoon ground cinnamon and a pinch of coarse salt. Spread on a baking sheet and bake until crisp and golden, 8–10 minutes, stirring halfway. Cool completely.
- 11
Assemble the Cinnamon Toast Sundae
Scoop 2 scoops of chilled cinnamon toast ice cream (or vanilla if using) into each bowl or glass. Spoon 1–2 tablespoons warm lemon caramel sauce over the ice cream. Sprinkle 2–3 tablespoons cinnamon toast crumble on top. Optionally drizzle another 1 teaspoon cereal milk around the ice cream for extra flavor and finish with a light dusting of ground cinnamon. Serve immediately.
- 12
Storage and notes
Store leftover ice cream in an airtight container in the freezer up to 2 weeks for best texture. Lemon caramel keeps refrigerated for up to 1 week. Re-crisp crumble in a 300°F (150°C) oven for 5 minutes if softened.