Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Franzbrötchen Eiscreme | Bake to the roots

Franzbrötchen (Cinnamon Roll) Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • 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

Scale

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
12 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.