A Cinnamon Ice Cream & Dr. Pepper Frosted with Salted Caramel Sauce was not my original plan for this post. Â This is where the Loon comes in. Â I was going to make my favorite kind of ice cream: Cinnamon. Â I had decided to add in homemade caramel sauce and Heath bar chunks. Â After it had firm up nicely in the freezer, the Loon decides he wants to try something. Â He adds two big scoops to a large frosty ice cream mug, then pours in about a half a can of Dr. Pepper, and stirs vigorously…turning it into a ‘frosted.’ Â I was not sure…but once we tried it…it was through the roof delicious. Â So, here it is: Â your favorite cinnamon ice cream & Dr. Pepper frosted with salted caramel!
Cinnamon Ice Cream & Dr. Pepper Frosted with Salted Caramel
Ingredients
- 3 cups of whole milk
- 2 cups of sugar
- 3 cinnamon sticks
- 1 whole vanilla bean
- 9 egg yolks
- 3 cups of heavy cream
- 1 1/2 teaspoon of ground cinnamon
- 1 cup of salted caramel sauce
- 1 cup of broken toffee Heath bar chunks
- 1 can of Dr. Pepper
Instructions
- Over medium heat, in a medium-sized skillet, combine the milk and the sugar.
- Add in the cinnamon sticks, the innards of the vanilla bean, and the bean pod, too.
- Stir mixture to heat, but do not bring to a boil.
- Meanwhile, add the egg yolks to a medium-sized bowl and whisk vigorously for about 2 to 3 minutes. The yolks will become a little lighter in color.
- Remove and discard the cinnamon sticks and vanilla bean pod from the saucepan.
- Slowly ladle the warm milk mixture into the yolks, whisking constantly to temper the egg yolks.
- Once is fully mixed in, cook for about 2 minutes.
- Strain the mixture into a large bowl. (I like using cheesecloth to strain, but not absolutely necessary...any kind of fine mesh strainer works just fine).
- Add the heavy cream and ground cinnamon to the custard in the bowl. Stir to combine.
- Chill the mixture in the fridge for about an hour.
- Pour into your ice cream maker and process according to your machine's directions.
- While it's churning, make the salted caramel sauce. Let cool slightly.
- In the final stage of the churning, add the salted caramel sauce and toffee crunches.
- Pour the ice cream into an airtight container and place in the fridge, for at least 2 hours, preferably over night.
- Once the ice cream is frozen, add to a large ice cream frosted mug.
- Pour about half of the can of Dr. Pepper over the ice cream (or until almost full).
- Gently mix with a large spoon.
- Serve with sipping straw and long spoon.
- Enjoy!