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Dishes with homemade French toast ice cream

French Toast Ice Cream

  • Author: Rebecca Blackwell


Flavored with brown sugar, nutmeg, maple syrup, and vanilla, this buttery homemade custard style ice cream tastes like lazy mornings spent lingering over a plate full of maple syrup and butter drenched French toast.


  • 1 tbsp butter
  • 1 1/2 cups heavy cream
  • 3/4 cup dark brown sugar
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tbsp pure vanilla extract
  • 5 large egg yolks
  • 2 cups whole milk
  • 1/4 cup maple syrup
  • 1/4 tsp xanthan gum


  1. Add the butter to a medium size, heavy bottom saucepan set over medium heat. Let the butter cook until it is a rich golden brown - watch carefully once it starts to brown so that it doesn't burn.
  2. Add the cream, brown sugar, salt, and nutmeg to the brown butter, turn the heat up to medium-high, and bring to a boil, stirring constantly. When the mixture begins to boil, remove the pan from the heat and pour it into a bowl. Stir in the vanilla and chill the mixture in the refrigerator, stirring occasionally, until it's at room temperature.
  3. While the butterscotch mixture chills, fill a large bowl halfway with ice and set aside.
  4. Add the egg yolks to a medium size heat proof bowl, whisk briefly to combine, and set next to the stovetop.
  5. Add the milk and maple syrup to a medium size saucepan set over medium-high heat and bring to a rolling boil. Very slowly, pour about 1 cup of the hot milk into the egg yolks, whisking constantly, while you pour the milk in a thin, steady stream. Whisk the egg yolk and milk mixture back into the saucepan with the rest of the milk and put the pan back on the burner over low heat.
  6. Stirring constantly, cook the milk and egg mixture until it thickens enough to thinly coat the back of a wooden spoon - about 180 degrees. Remove from the heat, pour into a bowl, and nestle the bowl inside the larger bowl that you've filled with ice. Let cool to room temperature, stirring from time to time.
  7. When the milk and egg mixture is at room temperature, pour it into a blender and add the xanthan gum. Turn the blender to low and mix for 20-30 seconds to combine. Add the butterscotch mixture and blend on low for another 20 seconds to combine. Pour the mixture through a fine mesh sieve into a bowl. Cover, and refrigerate at least 8 hours, or up to 48 hours.
  8. Follow the manufactures directions to freeze the ice cream in an electric ice cream maker. Scoop the ice cream (which will be the constancy of soft serve) into a freezer container and freeze for at least 4 hours before serving.