Who knew there was a National Eat Ice Cream for Breakfast Day? Use this opportunity to embrace your inner child; go back to the time when there was nothing better than a bowl (or cone) of this sweet delicacy. To pay tribute to this occasion, the recipes below are specifically designed for incorporating breakfast and ice cream. Celebrate with your own kids, or friends who are kids at heart.
French Toast Ice Cream Sandwiches
- 2 large eggs
- ¼ cup of milk
- 1 Tablespoon of granulated sugar
- ½ teaspoon of ground cinnamon
- 1 teaspoon of pure vanilla extract
- ½ french baguette, sliced into ½-inch rounds to make 12 slices
- ¼ cup of cinnamon sugar OR ¼ cup of granulated sugar + 1 teaspoon of ground cinnamon
- Ice cream or frozen yogurt
- Whisk the first five ingredients in a wide shallow bowl. Dip the bread into the egg wash, rotating quickly to soak evenly. Don’t let it get soggy.
- Prepare a separate shallow bowl with the remaining sugar and ground cinnamon (or cinnamon sugar if using) for coating.
- Heat a greased, non-stick pan. When the pan is hot, fry the egg-soaked bread in batches of 4 or 5 slices on low-medium heat on each side until golden.
- Immediately dip each piece of bread into the cinnamon sugar mixture to evenly coat.
- Allow toasts to cool slightly. Take one toast, top with a scoop of ice cream (or frozen yogurt), and place another toast on top. Gently press the top down to adhere the toast to the ice cream. Serve immediately.
Buttermilk Pancake Ice Cream with Blackberries
Can be made with another berry of your choice, or chocolate chips. Ice cream maker required.
Ingredients for Ice Cream:
- 13.5 fl oz of cream
- 9 large egg yolks
- ¾ cup of maple syrup
- 21 fl oz of buttermilk
- 1 Tablespoon of vanilla extract
For Ice Cream Add-in:
- 6 oz of frozen blackberries (or other fruit. If using chocolate chips, omit lemon juice.)
- 3 Tablespoons of maple syrup
- 2 Tablespoons of lemon juice
- Combine the cream and maple syrup in a saucepan on medium heat. Cook until the mixture is steaming and just starts to simmer.
- In the meantime, whisk the egg yolks in a bowl until it is pale yellow in color and foamy.
- Pour roughly ½ to 1 cup of the cream and maple syrup mix in a very thin stream into the egg yolks, while whisking to warm up the egg yolk mix. Whisk constantly, as this will prevent the eggs from curdling.
- Transfer the egg yolks back into the saucepan, stirring/whisking constantly. On low-medium heat, allow the custard to thicken. Stir frequently to prevent the eggs from sticking to the bottom of the pan and curdling. Heat the mix until the custard coats the back of a spoon.
- Strain the custard to remove any lumps and stir in the vanilla and buttermilk.
- Let the custard cool to room temperature, and store in the fridge to chill overnight.
- Churn the ice cream, following the ice cream maker’s directions.
- During the last 10 minutes of the churning process, take the blackberries out of the freezer and stir in the 3 Tbsp. of maple syrup and 2 Tbsp. of lemon Juice. Let it stand for a couple of minutes and add this to the ice cream during the last 5 minutes of churning.
- Once the berries have swirled through, transfer the ice cream into an ice cream container and let it set in the freezer for a few hours.
Copyright 2016 Kaitlyn Phillips