Cinnamon bun ice cream
Tags:
alcohol-free
vegetarian
Description
Cinnamon buns are wonderful! But despite the supposedly Christmassy flavour, this Swedish classic can also be enjoyed perfectly on the terrace with a cup of coffee or tea in summer. And if you have a few cinnamon buns left over from your last coffee party, here's the perfect solution: make ice cream out of your dry biscuits! Deliciously creamy, not too sweet and just like the cinnamon bun: perfect at any time of year!
Translated with DeepL.com (free version)
Ingredients for
For the ice cream
125
g
cinnamon buns (baked)
200
ml
cream
300
ml
milk
0.3
Teaspoon(s)
cinnamon powder
80
g
sugar
2
egg yolks, size S (15-20g)
30
g
glucose syrup
Preparation
Prepare the ice cream mass
1
Cut the (dry) cinnamon buns into large pieces, place in a pan and cover with the milk and cream. Add the cinnamon, sugar and glucose syrup, bring everything to the boil briefly and then leave to infuse for several hours or overnight.
2
Now finely puree the cinnamon bun mixture, add the egg yolks and then heat to 70°C in a blender with a thermo function or over a bain-marie, stirring constantly ("whisk to a rose")
3
Leave the finished ice cream mixture to cool and then freeze in the ice cream maker until the ice cream is creamy.
Attention!
When processing eggs and egg yolks that are not completely heated through, always work particularly thoroughly and hygienically. The eggs must be as fresh as possible and of organic quality. Pasteurised egg yolks are even safer.
Ingredients for
For the ice cream
125
g
cinnamon buns (baked)
200
ml
cream
300
ml
milk
0.3
Teaspoon(s)
cinnamon powder
80
g
sugar
2
egg yolks, size S (15-20g)
30
g
glucose syrup
