French Toast Ice Cream

This French toast ice cream is just like having the quintessential breakfast food, but better! With ribbons of cinnamon, you'll think you're eating the real thing!

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FOR THE ICE CREAM

2 cups + 2 tablespoons whole milk
1 1/4 cups heavy cream
2 tablespoons corn syrup
1/2 cup pure maple syrup
1/3 cup sugar
1 teaspoon salt
1 1/2 tablespoons corn starch
1 teaspoon vanilla
1 teaspoon butter flavoring
1/2 teaspoon maple flavoring
1 cup cinnamon sauce (ingredients below)

FOR THE CINNAMON SAUCE

1/2 cup sugar
1/4 cup butter
1 tablespoon cornstarch
1/3 cup water
1/2 teaspoon vanilla
1 1/2 teaspoon ground cinnamon

FOR THE ICE CREAM

In a 4 quart saucepan, whisk 2 cups milk, the heavy cream, corn syrup, maple syrup, sugar and salt. Set over medium heat.

Whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.

As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow to boil slowly for 2 minutes.

When boiling, remove from heat and whisk in the cornstarch mixture.

Return to heat and whisk until the ice cream is bubbling throughout.

Remove from heat and stir in the vanilla extract, butter and maple flavoring.

Let cool to room temperature, about 20 minutes. Then pour into an airtight container through a strainer just in case there are any lumps. Chill at least 6 hours.

While chilling, making the cinnamon sauce (recipe below).

When the ice cream base has chilled, remove from the refrigerator and pour into ice cream maker. Follow the instructions with your maker as they can vary depending on the manufacturer. Insert the paddle and churn until thick. In a KitchenAid ice cream attachment, this takes about 25-30 minutes.

Remove from maker and layer with prepared cinnamon sauce in a freezer safe container. Visually divide the ice cream and sauce into four and layer until they are used up.

Place in the freezer to make sure the ice cream is set for an additional 4-6 hours.

FOR THE CINNAMON SAUCE

In a 2 quart saucepan, combine the sugar and cornstarch. Whisk to combine.

Add the butter and water.

Bring to a boil over medium high. Whisk until the butter is melted and the mixture has bubbled throughout and is thickened.

Remove from the heat and stir in the vanilla and cinnamon.

Pour into an airtight container and chill until ready to use.