Franzbrötchen are known throughout Germany, although they are actually a specialty from Northern Germany. Super tasty pastries I learned to love when I was living in Hamburg. For some time now, there is also delicious ice cream made with it… Franzbrötchen Ice Cream. A well-known German TV chef made this type of ice cream popular ;) You could call my version here a copycat… or simply an alternative if the other ice cream isn’t available in the supermarket ;P
We bought an ice cream maker a few years ago. Unfortunately, it’s quite bulky and usually lives in our basement with all other bulky kitchen appliances. Unfortunately, this also means we are not making ice cream very often… even though we actually love eating ice cream. When the little machine comes up to visit us in the kitchen, we typically make several flavors of ice cream at the same time. This time, one of the flavors we made, was this delicious Franzbrötchen ice cream.
This ice cream here is based on a simple recipe for vanilla ice cream – something we like to use for many other types of ice cream. With various »add-ons«, you can quickly create a number of different ice cream flavors. Some chopped chocolate, a few nuts or, as in this case, toasted pieces of Franzbrötchen and some Dulce de leche (aka. caramel sauce)… small changes, and you immediately get a different type of ice cream to enjoy ;)
Preparing ice cream base is quite simple. Apart from one ingredient, you should be able to find everything you need in your supermarket around the corner, I guess. Including the Franzbrötchen when you are living in Germany. If you are outside of Germany, you can substitute with simple cinnamon rolls. Well… and that milk powder on the ingredients list – probably not easy to find in many kitchen cabinets. Unless you have a baby at home, you might not even know this powder exists ;P
Anyway. Since we don’t have a baby (just kidding) I had to order the milk powder online. Easy-peasy. You can use it for ice cream but also make chocolate-milk-spread with it or use it to create instant cocoa drink powder. It’s also suitable for baking. The famous Momofuku Crack Pie is made with milk powder and tastes de-li-ci-ous! ;P
Back to the ice cream. Even though the recipe here is designed for an ice cream maker, the ice cream can also be made without a machine. It takes a little longer though, but the result is just as good. At the end of the recipe, you can find the instructions for the preparation without an ice cream maker. A large container and a whisk are all you need in terms of additional equipment ;)
I got a few ice cream recipes on the blog – every year there is one more ;P If you like slurping ice cream, you should definitely take a look at my delicious Apple Pie Ice Cream. I used my ice cream maker there as well. My refreshing Watermelon & Kiwi Popsicles work without any electrical appliances (except for the freezer). You might want to get some popsicles molds though. It’s hard to make them without molds ;P
INGREDIENTS / ZUTATEN
(about 1 quart of ice cream)
For the ice cream base:
15.2 fl. oz. (450ml) milk (3.8% fat)
6.7 fl. oz. (200ml) heavy cream
4 medium egg yolks
1.4 oz. (40g) milk powder*
1/2 cup (100g) brown sugar
0.9 oz. (25g) honey
For the filling/decoration:
1 small Franzbrötchen (or cinnamon Roll), chopped
1 tsp. ground cinnamon
1-2 tbsp. Dulce de leche (optional)
(etwa 1l Eiscreme)
Für die Eisbasis:
450ml Milch (3,8% Fett)
200ml Sahne
4 Eigelb (M)
40g Milchpulver*
100g brauner Zucker
25g Honig
Für die Füllung/Dekoration:
1 kl. Franzbrötchen, gehackt
1 TL Zimt
1-2 EL Dulce de leche (optional)
DIRECTIONS / ZUBEREITUNG
1. Add milk, heavy cream, and the egg yolks to a saucepan. Mix well and heat up slowly. As soon as the mixture reaches room temperature (about 22°C/71°F), stir in the milk powder. Continue heating the mixture while stirring constantly. As soon as it reaches 35°C/95°F, stir in the brown sugar and honey. Heat up and stir constantly until you reach a temperature of 85°C/185°F. Remove from the stove and pour the ice cream base into a bowl. Let cool down completely, then place the bowl in the fridge for at least 2 hours.
2. While the ice cream base is cooling down in the fridge, cut or chop the Franzbrötchen (or cinnamon roll) into small pieces. Place it in a non-stick frying pan and toast the pieces over medium-high heat for a few minutes. The Franzbrötchen pieces should get drier and slightly darker, but should not burn. Add the cinnamon and mix well. Transfer the pieces onto a large plate (or similar), spread evenly, and let cool down completely.
3. Prepare your ice cream maker according to the manufacturer’s instructions, and then freeze the ice cream base in it. My machine can only make a small amount of ice cream, so I had to do everything in two batches. After about 45 minutes, the ice cream was firm enough and creamy. After a break of 20 minutes, I was able to prepare the second batch.
4. Transfer the ice cream to a container that can go into the freezer. Mix in about 2/3 of the Franzbrötchen pieces and Dulce de leche (optional). Sprinkle the remaining Franzbrötchen pieces on top of the ice cream and then freeze for at least 2 hours until ready to serve.
Note: If you don’t have an ice cream maker, you can alternatively add the ice cream base to a large bowl and place it in the freezer. As soon as the mixture starts to freeze around the edges (takes about 60–90 minutes), mix everything with a whisk to incorporate as much air as possible. Repeat this process 2-3 times until the ice cream has become thick and creamy. After the last round of mixing, add in the Franzbrötchen pieces as well as the Dulce de leche (optional) and stir in. Transfer the ice cream to a suitable container for the freezer, sprinkle the remaining Franzbrötchen pieces on top, and freeze again for at least 2 hours.
1. Milch, Sahne und Eigelb in einen Topf geben. Alles gut verrühren und langsam erwärmen. Wenn die Mischung in etwa Raumtemperatur (22°C) hat, das Milchpulver einrühren. Die Milch-Sahne-Mischung unter ständigem Rühren weiter erwärmen. Sobald 35°C erreicht sind, Zucker und Honig dazugeben und unterrühren. Diese Mischung dann unter ständigem Rühren auf 85°C erhitzen. Sobald die Temperatur erreicht ist, den Topf vom Herd ziehen und die Flüssigkeit in eine Schüssel umfüllen. Komplett abkühlen lassen, dann mindestens 2 Stunden in den Kühlschrank stellen.
2. Während die Eisbasis im Kühlschrank herunterkühlt, das Franzbrötchen in kleine Stücke schneiden bzw. hacken. In eine beschichtete Pfanne geben und bei mittlerer Hitzezufuhr einige Minuten anrösten. Die Franzbrötchenstücke sollten trockener und etwas dunkler werden, aber auf keinen Fall anbrennen. Den Zimt dazugeben und alles gut vermengen. Zum Auskühlen auf einen großen Teller o.ä. schütten und gleichmäßig verteilen. Komplett auskühlen lassen.
3. Die Eismaschine nach Herstellerangaben vorbereiten und dann die Eisbasis darin gefrieren lassen. Meine Maschine schafft nur eine kleine Menge, deshalb musste ich das Eis in zwei Durchgängen zubereiten. Nach etwa 45 Minuten war das Eis bei mir fest genug und schön cremig. Nach einer Pause von 20 Minuten konnte ich dann die zweite Portion zubereiten.
4. Das gefrorene Eis in einen Container umfüllen, der in den Gefrierschrank gehen kann, dann etwa 2/3 der Franzbrötchenstücke und nach Belieben Dulce de Leche (optional) untermengen. Verbliebene Franzbrötchenstücke auf dem Eis verteilen und dann bis zum Servieren noch einmal mind. 2 Stunden einfrieren.
Hinweis: Wer keine Eismaschine hat, kann die Eisbasis alternativ in eine große Schüssel füllen und diese dann in den Gefrierschrank stellen. Sobald die Masse vom Rand her anfängt zu gefrieren (dauert etwa 60–90 Minuten), alles mit einem Schneebesen aufschlagen, um möglichst viel Luft einzuarbeiten. Den Vorgang 2-3 Mal wiederholen, bis das Eis dick und cremig geworden ist. Nach der letzten Runde dann ebenfalls Franzbrötchenstücke und Dulce de leche (optional) untermengen. Das Eis in einen geeigneten Container umfüllen, verbliebene Franzbrötchenstücke darüberstreuen und dann noch einmal mind. 2 Stunden einfrieren.
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Here is a version of the recipe you can print easily.
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Franzbrötchen (Cinnamon Roll) Ice Cream
- Prep Time: 00:30
- Total Time: 05:00
- Yield: 4 1x
- Category: Ice Cream
- Cuisine: Germany
- Diet: Vegetarian
Description
A delicious German pastry turned into ice cream: Franzbrötchen (Cinnamon Bun) Ice Cream. Creamy, cinnamony, with pastry pieces and Dulce de Leche. So good!
Ingredients
For the ice cream base:
15.2 fl. oz. (450ml) milk (3.8% fat)
6.7 fl. oz. (200ml) heavy cream
4 medium egg yolks
1.4 oz. (40g) milk powder*
1/2 cup (100g) brown sugar
0.9 oz. (25g) honey
For the filling/decoration:
1 small Franzbrötchen (or cinnamon Roll), chopped
1 tsp. ground cinnamon
1-2 tbsp. Dulce de leche (optional)
Instructions
1. Add milk, heavy cream, and the egg yolks to a saucepan. Mix well and heat up slowly. As soon as the mixture reaches room temperature (about 22°C/71°F), stir in the milk powder. Continue heating the mixture while stirring constantly. As soon as it reaches 35°C/95°F, stir in the brown sugar and honey. Heat up and stir constantly until you reach a temperature of 85°C/185°F. Remove from the stove and pour the ice cream base into a bowl. Let cool down completely, then place the bowl in the fridge for at least 2 hours.
2. While the ice cream base is cooling down in the fridge, cut or chop the Franzbrötchen (or cinnamon roll) into small pieces. Place it in a non-stick frying pan and toast the pieces over medium-high heat for a few minutes. The Franzbrötchen pieces should get drier and slightly darker, but should not burn. Add the cinnamon and mix well. Transfer the pieces onto a large plate (or similar), spread evenly, and let cool down completely.
3. Prepare your ice cream maker according to the manufacturer’s instructions, and then freeze the ice cream base in it. My machine can only make a small amount of ice cream, so I had to do everything in two batches. After about 45 minutes, the ice cream was firm enough and creamy. After a break of 20 minutes, I was able to prepare the second batch.
4. Transfer the ice cream to a container that can go into the freezer. Mix in about 2/3 of the Franzbrötchen pieces and Dulce de leche (optional). Sprinkle the remaining Franzbrötchen pieces on top of the ice cream and then freeze for at least 2 hours until ready to serve.
Notes
If you don’t have an ice cream maker, you can alternatively add the ice cream base to a large bowl and place it in the freezer. As soon as the mixture starts to freeze around the edges (takes about 60–90 minutes), mix everything with a whisk to incorporate as much air as possible. Repeat this process 2-3 times until the ice cream has become thick and creamy. After the last round of mixing, add in the Franzbrötchen pieces as well as the Dulce de leche (optional) and stir in. Transfer the ice cream to a suitable container for the freezer, sprinkle the remaining Franzbrötchen pieces on top, and freeze again for at least 2 hours.
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