New York Crumb Cake Ice Cream

Name: New York Crumb Cake Ice Cream
Yield: ~1½ quarts
Ingredients: 60g (~1/4 cup tightly packed) light brown sugar; 1/2g (1/8 teaspoon) salt; 1/2g (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

New York Crumb Cake Ice Cream was pinched from <a href="http://www.keepitsweetdesserts.com/new-york-crumb-cake-ice-cream/" target="_blank">www.keepitsweetdesserts.com.</a>

"No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls. You don’t need an ice cream maker to make this fantastic recipe!..."

INGREDIENTS

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60g (~1/4 cup tightly packed) light brown sugar

•

1/2g (1/8 teaspoon) salt

•

1/2g (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

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