One of my daughters loves Cinnabons. I must admit I have a weakness for cinnamon buns myself, but she has the opportunity to stop for one once a week and she lovingly consumes every morsel. A few weeks ago, I was passing that same location and I couldn't resist buying a couple. My daughter wasn't feeling well and couldn't eat hers, so I put it in the freezer. (I just chopped it frozen, it made it a lot less messy that way.) Several days later I found a recipe for cinnamon ice cream. I put two and two together and came up with this heavenly recipe for Cinnabon Ice Cream. I hope you like it.
1 3/4 cups whole milk
2/3 cup sugar
2 large eggs, beaten
2 cups heavy whipping cream
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3/4 cup Butterscotch Sauce
1 large Cinnabon, cubed
9 tablespoons chopped pecans, toasted
In a large heavy saucepan, heat milk and sugar until bubbles form around sides of the pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160* F and coats the back of a spoon.
Remove from hear, quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes. Stir in the 2 cups of cream, cinnamon and vanilla. Refrigerate for several hours or overnight.
Make the ice cream in a ice cream maker according to the manufacturer's instructions.
In a large freezer container, layer a third of the ice cream, 1/2 cup butterscotch sauce (you can use homemade or store bought), 2/3 cup chopped Cinnabon and 3 tablespoons pecans. Repeat two times. Swirl mixture and freeze until firm. Enjoy!
Makes about 2 1/4 quarts.