New York Crumb Cake Ice Cream

• Vegetarian

• Baking & Spices

  • 60 g All-purpose flour
  • 180 g Brown sugar, tightly packed light
  • 6 1/2 g Cinnamon, ground
  • 1/2 g Salt
  • 29 3/4 ml Vanilla extract

• Dairy

  • 70 g Butter, unsalted
  • 1 14-ounce can Condensed milk, sweetened
  • 475 ml Heavy cream

Found on keepitsweetdesserts.com

Description

Ingredients

• 60g (~1/4 cup tightly packed) light brown sugar
• ½g (1/8 teaspoon) salt
• ½g (1/4 teaspoon) ground cinnamon
• 42g (3 tablespoons) unsalted butter, melted
• 60g (~6 tablespoon) all-purpose flour
• 475 milliliters (2 cups) heavy cream
• 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
• 15 milliliters (1 tablespoon vanilla extract
• 120g (~1/2 cup tightly packed) light brown sugar
• 28g (2 tablespoon) unsalted butter, melted
• 6g (2 teaspoons) ground cinnamon

Directions

• Pre-heat oven to 300 degrees; line a baking sheet with parchment paper and set aside
• In a medium bowl, stir together sugar, salt and cinnamon; whisk in melted butter
• Stir in flour until it is completely absorbed; Spread topping mix out on a parchment paper using your fingers to break it into clumps
• Bake topping for five minutes; do not overbake
• In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
• While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla
• In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
• Once cream is ready, fold it into sweetened condensed milk mixture; fold in one cup of crumb topping
• Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture and crumb topping; wrap well with seran wrap or tin foil
• Freeze for 6 hours or overnight before serving