Breakfast for dessert? It's simple to do with this recipe for homemade ice cream, made even better with the sweet and crunchy add-in of French Toast Crunch® cereal.
cups whole milk
cup French Toast Crunch® cereal, finely crushed
In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
In 2-quart saucepan, heat milk over medium-high heat until bubbles start to form around edge of saucepan. Do not allow milk to boil. Add crushed cereal; beat with whisk to combine. Remove from heat.
Add 1/4 cup of milk mixture to egg mixture; beat with whisk to combine. Repeat this step 2 more times. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool mixture in saucepan completely, about 30 minutes.
Refrigerate mixture in saucepan until very cold, about 2 hours.
Transfer mixture to ice cream maker. Freeze according to manufacturer’s directions.
Garnish ice cream with additional crushed cereal to add texture and crunch.
Ice cream mixture needs to be completely cold before placing into the ice cream maker.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.