Recipe for decadent Cheesecake Ice Cream, topped with crumbled cinnamon toast brittle


Cheesecake Ice Cream:
6 slices Blue Ribbon Low GI White Bread
500 ml (2 C) milk
2.5 ml (½ t) ground cinnamon
65 ml (¼ C) caster sugar
5 ml (1 t) vanilla essence
1 x 230 g plain cream cheese
65 ml (¼ C) caster sugar

Cinnamon Toast Brittle:
3 slices Blue Ribbon Low GI White Bread
2.5 ml (½ t) ground cinnamon
10 ml (2 t) caster sugar
190 ml (¾ C) caster sugar

Chocolate Sauce:
125 ml (½ C) milk
150 g dark chocolate, broken into pieces

How to

Cheesecake Ice Cream:
Remove the crusts from the Blue Ribbon Low GI White Bread and place the slices into a bowl. Pour about 125 ml (½ C) of the milk over the bread and leave to soften.

Pour the remaining milk into a medium saucepan. Add the cinnamon, 65 ml (¼ C) caster sugar and vanilla essence to the milk and bring to the heat. Turn down the heat to medium and add the soft bread. Use a whisk to break up the bread and stir softly for a few minutes over a gentle heat until the milk custard begins to thicken. Remove from the heat and use a stick blender or processor to puree the milk custard until smooth. Leave to cool completely, the milk custard will thicken as it cools.

Place the cream cheese into the bowl of an electric mixer. Beat to soften the cream cheese and slowly add 65 ml (¼ C) caster sugar. Continue beating until well combined.
With the mixer running slowly, pour in the milk custard and beat until smooth and well blended.

Pour the mixture into a freezer proof bowl, cover with plastic wrap or a lid and place in the freezer for a 4-5 hours or overnight until frozen.

Cinnamon Toast Brittle:
Remove the crusts from the Blue Ribbon Low GI White Bread and tear the slices into a small pieces uses your hands. Add the cinnamon and 10 ml (2 t) caster sugar and toss to mix.

Place the bread pieces onto a baking tray that has been lined with non-stick baking paper.
Toast the bread in an oven that has been preheated to 190˚C for 10 minutes or until crisp and golden.

Place the 190 ml (¾ C) caster sugar in a non-stick frying pan. Without stirring allow the pan to come to the heat. As the sugar begins to dissolve, slowly pat the sugar around the pan, until all the sugar has dissolved and turned a golden caramel colour.

Pour the hot caramelized sugar over the cinnamon toast and leave to set. Once cooled, remove the brittle from the baking paper, place into a plastic bag and bash with a rolling pin to crumble. Alternatively, use a processor to crumble the brittle.

Chocolate Sauce:
Scald the milk.

Pour the milk over the chocolate. Leave to stand for 1 minute.

Whisk to a smooth sauce.

Recipe courtesy of Pomegranate Days– a blog by Sam Taylor

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