Interesting, I thought. That’s not really my main challenge when writing sconemasters. Sure, it’s nice if people like to read what I post. But I’d say the real challenge is making the time. ‘The most important thing’ is finding the time, and making it a priority, to share the joys of good baking with good people. To be constantly brainstorming gems of baking creations, to stop at whole foods to gather ingredients after 13 hour workdays, to clean up the incredible messes that I have the capacity to create in my small kitchen, to parade around work with containers of (sometimes heavy) scones, cupcakes, and cookies. To put friends, treats, and the gifting of those treats to people who I adore before putting a few more hours of work into my outlook. If people want to read the blog associated with this sharing, great. If they don’t, I honestly don’t really care. I’ll keep baking and blogging with or without readers. Adding more sprinkles, dirtying more mixing bowls, continuing to text photos of my cakes to Father Joe, who never fails to remind me of the value of serving and giving to the people in my life.
Wonderfully generous and blogging friend Ellie and I spent Saturday afternoon crafting, filling a negative-degree winter Wisconsin day with warm tones of paint and silly spherical beads. For more specifics on sharing the joys of good crafting with good friends, see El’s post here. Since crafting works up an appetite, we continued to stay warm by filling my small home with warm personalities, and this Dark Chocolate Cinnamon Toast Crunch ice cream. I wouldn’t have expected this classic cereal to combine so magically with dark chocolate, but let me assure you, it does. Happiness in an ice cream bowl is the best kind of happiness. Worth all the challenges of finding the time to create and share it.
Dark Chocolate Cinnamon Toast Crunch Ice Cream
- 2 Cups Milk
- 2 Cups Cream
- 6 Egg Yolks
- 1/3 Cup Sugar
- 1 Bag (Box) Cinnamon Toast Crunch
- Few Tablespoons of good Cinnamon
- 2 Cups Dark Chocolate Chips
- Split the bag of cereal in half. Soak one half in the milk for about an hour. Strain.
- Warm the milk with the sugar and cinnamon. When it starts to lightly steam, pour about 1/2 cup into the egg yolks while whisking. Add this mixture back into the pot and heat slowly, stirring constantly until the mixture coats the back of a spoon. Add the cream and chill until very cold.
- Crunch up the rest of the cereal into smaller pieces. Melt the chocolate in a double boiler or in the microwave. Pour the chocolate over the cereal and stir to coat everything.
- Freeze your custard base in an ice cream maker according to the instructions. When it is done, mix in your chocolate covered cereal. The large glob of cereal and chocolate should still be warm enough that it separates into smaller clusters, but the coldness of the ice cream will freeze these clusters into crunchy chocolate chips.
- If your ice cream comes out of the machine really melty, you might want to freeze it for a half hour or so before mixing in your chocolate covered cereal.