Cinnamon Crunch Dulce de Leche (Print-Friendly Format)
Cinnamon-infused ice cream with crunchy bits and sweet dulce de leche ribbons in every bite.
# Ingredients You’ll Need:
→ Cinnamon Crunchies
01 -
15 g unsalted butter, melted
02 -
55 g light brown sugar
03 -
2 g ground cinnamon
→ Cinnamon Ice Cream Base
04 -
240 ml whole milk
05 -
240 ml heavy cream
06 -
2 long cinnamon sticks or 4 short (7.5–10 cm) cinnamon sticks
07 -
5 large egg yolks
08 -
100 g granulated sugar
09 -
5 ml vanilla extract
10 -
80–120 g dulce de leche
# How to Make It:
01 -
Place the freezer bowl of your ice cream maker into the freezer for 12–24 hours prior to use.
02 -
Preheat oven to 175°C. Line a small baking tray with parchment paper. Combine melted butter, brown sugar, and ground cinnamon. Spread thinly on prepared tray. Bake for 10–15 minutes until fragrant and set without overbrowning. Allow to cool completely, then place in the freezer until use.
03 -
Add whole milk, heavy cream, and cinnamon sticks to a saucepan. Heat gently over medium-low until steaming but not boiling. Remove from heat, cover, and steep for 45 minutes to infuse flavor.
04 -
In a separate bowl, vigorously whisk egg yolks with granulated sugar until thick and pale.
05 -
Reheat the infused cream to steaming, then gradually drizzle approximately 120 ml of hot cream into the egg yolk mixture while whisking constantly. Pour the tempered mixture back into the saucepan.
06 -
Cook the mixture over medium heat, stirring regularly, until it thickens to coat the back of a spoon and reaches 74–77°C on a thermometer.
07 -
Remove from heat, stir in vanilla extract, and strain through a fine mesh sieve into a large bowl. Cool to room temperature, cover with plastic wrap touching the surface, and refrigerate for 4–6 hours.
08 -
Break the frozen cinnamon crunchies into small pieces. When custard is thoroughly chilled, assemble ice cream maker with frozen bowl. Churn according to manufacturer's instructions, adding crunchies when mixture begins to thicken.
09 -
When finished churning (soft serve consistency), layer one-third of the ice cream into a freezer-safe container, drizzle with half the dulce de leche. Repeat layers, ending with the last third of ice cream. Freeze until firm before serving.
# Extra Tips:
01 -
Custard should be cooled thoroughly before churning to ensure a smooth texture.