Cinnamon Toast Crunch Ice Cream

Ingredients:

• 3 cups Cinnamon Toast Crunch cereal, divided
• 4 cups whole milk, divided
• 1/2 teaspoon powdered gelatin
• 2/3 cup granulated sugar
• 1/4 cup dried milk powder
• 2 tablespoons glucose
• 2 tablespoons brown sugar, packed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla

Directions:

1. Take 2 cups of the cereal and crush to the texture of gravel. Add to a pitcher or large bowl. Pour 3 3/4 cups of milk over the top and stir vigorously. Let steep for 20 minutes at room temperature.
2. Strain the milk through a fine-mesh sieve into am medium bowl. Use a spatula to squeeze the milk out of the cereal, but don’t force the mushy cereal through the sieve.
3. Set aside. Take the remaining 1/4 cup milk, which should be thoroughly chilled, and sprinkle the powdered gelatin over the top. Let stand for 20 minutes.
4. Warm a cup of the cereal milk in a sauce pan (either on the stove or in the microwave). Remove from the heat and whisk in the gelatin mixture to dissolve. Whisk in the remaining ingredients, including the rest of the cereal milk, until fully dissolved and incorporated.
5. Pour the mixture through a fine mesh sieve again into the ice cream machine and freeze according to the manufacturer’s instructions.