I love making ice cream. Last summer I made so much I think we had about 40 pints in our freezer at one point. So delicious, but a little out of control! Since the weather is starting to get a tiny bit warmer I decided to get a jump start on summer and make this ice cream that tastes like the best breakfast anyone could hope for. The base is made with maple syrup and coffee and then I mix in cubes of cinnamon sugar brioche that I toast up with butter and even more cinnamon sugar. Its your morning coffee with cream and cinnamon sugar toast all in one delicious dessert.
Ingredients -
2 cups heavy cream
1 cup whole milk
2 ounces regular cream cheese
2/3 cup sugar
1/2 cup maple syrup
1/4 tsp kosher salt
4 tbsp group coffee
4 cups of cinnamon sugar or regular brioche cut into 1/2 inch cubes
3 tbsp butter
2 tbsp cinnamon sugar
Directions -
Put the maple syrup in a sauce pan and bring it to a boil over medium heat. Cook the syrup until it has reduced by a third and has thickened. Add the reduced syrup, sugar, salt, cream cheese, cream, and milk to a blender. Blend until smooth. Stir in the coffee grounds. Transfer the ice cream base to a covered container and refrigerate for at least 8 hours or overnight so the coffee can steep in the milk.
Place the brioche cubes on a sheet tray and toast them under the broiler until they are golden brown. Melt the butter in a large skillet. Add the brioche and sprinkle with a few tablespoons of cinnamon sugar. Cook the brioche cubes in the butter and sugar, stirring frequently until they are slightly caramelized and coated with the sugar. Transfer them back to the sheet tray to cool.
Once the coffee has steeped overnight in the ice cream base use a fine mesh strainer to strain out the coffee grounds. Transfer the ice cream base to an ice cream maker and churn according to the manufacturers directions. Stir in the cubes of toasted brioche and freeze until firm.
This ice cream does not have any preservatives or stabilizers in it so it is not meant to last for months in the freezer. Enjoy it within a week or two! Makes 2-3 pints.
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