The Secret to Blogging & Dark Chocolate Cinnamon Toast Crunch Ice Cream


In preparation for a trip to an annual conference in the industry of my real career, which continues to keep its specifics out of this blog, my company began an internal blog.   The people who will be attending the conference in person are encouraged to post and update the rest of the employees on daily activities and noteworthy industry knowledge.  In preparation for the trip, we got a quick primer on blogging.

“The real challenge to blogging,” explained one of the instructors, and aficionados of the internal-unnamed-company blog, “the most important thing, is to write the things that people are going to want to read.”

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.

Ellie in her crafting Element

Ellie in her crafting Element

in progress necklaces

in progress necklaces

sustinance

sustenance

putting ashley to work.

putting ashley to work.

her streaks of working do not last exceptionally long...

her streaks of working do not last exceptionally long…

case and point.

case and point.

adorning the freshly crafted necklace!

adorning the freshly crafted necklace!

can you find the chicken hidden in all this roasted fennel?

can you find the chicken hidden in all this roasted fennel?

Matt's creation: do you want any brussel sprouts with your bacon?

Matt’s creation: do you want any brussel sprouts with your bacon?

Friends, enjoying food.  What some blogs are about.

Friends, enjoying food. What some blogs are about.

crunching up the cinnamon toast crunch (tha'ts been covered in chocolate) into pieces

crunching up the cinnamon toast crunch (that’s been covered in chocolate) into pieces

ICE CREAM.

ICE CREAM. priorities.

Dark Chocolate Cinnamon Toast Crunch Ice Cream

Ingreds:

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                       

Directions

  • 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.
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One thought on “The Secret to Blogging & Dark Chocolate Cinnamon Toast Crunch Ice Cream

  1. I love reading your blog steph and am so happy you make the time to write it :) It allows me to sort of spend time with you even though I don’t get to see you anymore!

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