Brown Sugar Cinnamon Ice Cream Food

BROWN SUGAR CINNAMON ICE CREAM

Steps:

• BEFORE YOU BEGIN: This recipe calls for an ice cream churn. You can use any kind you like, but make sure if you are using the countertop variety, that you put the canister in the freezer while you mix up the sweet cream base and let it chill so everything is ready to go at the same time.
• In a medium saucepan whisk together the heavy cream, milk, brown sugar, cinnamon, and salt. Bring it just to a simmer, stir, and then remove from the heat. Stir in the vanilla.
• In a medium bowl, whisk together the yolks. Stirring constantly, add about ½ cup of the hot liquid to the egg yolks. This helps to temper them, cooking them super slowly and bringing the temperature up gradually. Whisk in another ½ cup of the hot liquid, and then one more.
• Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon.
• Scrape the mixture into a container and cover (I like to use plastic storage containers like Gladware or Tupperware for this - prevents spills in case anyone bumps it in the fridge!). Chill for at least 4 hours or overnight.
• Add the chilled base to the canister of your ice cream churn, add the chopped cinnamon chips, and churn according to manufacturer's instructions.
• You can eat the ice cream now -- it's ready! But it will have a more soft serve consistency. I like to scrape mine into a freezer-safe container and let it freeze for a couple of hours more so it's more hard-dipped.

"NOTHING BETTER!" BROWN SUGAR CINNAMON ICE CREAM || GLEN & FRIENDS COOKING

Steps:

• In a medium saucepan whisk together the heavy cream, evaporated milk, brown sugar, cinnamon, and salt.
• Scrape the seeds from the vanilla pod and add to the pot along with the pod.
• Bring it just to a simmer, stir, and then remove from the heat.
• Remove and discard the vanilla pod.
• In a medium bowl, whisk together the yolks.
• Whisking constantly, temper the egg yolks with some of the hot cream.
• Whisking pour the egg mixture back into the saucepan and cook over medium heat until the mixture reaches 170ºF.
• Pour custard through a sieve into a bowl, allow to cool stirring occasionally.
• Cover and refrigerate until cold.
• Freeze in an ice-cream maker according to manufacturer's instructions.
• Continue churning until frozen, transfer to an airtight container and put in freezer to harden.
• ***Tip:
• We used Jaggery, which is essentially the same as Panela, Piloncillo, 黒糖 Kokutō, Rapadura, etc.

BROWN SUGAR SYRUP WITH CINNAMON

Steps:

• In a medium sauce pan, add brown sugar and water and bring to a boil.
• Stir constantly for about 3 minutes and reduce heat to low.
• Keep stirring until all sugar has dissolved.
• Remove from heat and stir in flavoring.
• If using cinnamon, add to dry brown sugar before adding liquid.
• Allow to cool before using.

CINNAMON-SPICED BANANAS

Steps:

• Place bananas in a small microwave-safe bowl. Top with brown sugar, vanilla and cinnamon; dot with butter., Cover and microwave on high for 1-2 minutes or until sugar is melted, stirring once. Spoon banana mixture into bowls; top with ice cream. Serve immediately.

BROWN SUGAR & CINNAMON ICE CREAM

Steps:

• Place all ingredients into a large mixing bowl. Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated. Then increase the speed a bit and mix until frothy.
• Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions) or until mixture resembles soft-serve ice cream.
• Using a rubber spatula, quickly turn ice cream into a freezer container. I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way. Freeze for 2-4 hours or until frozen solid or to your preferred consistency.
• Serve and enjoy!

BROWN SUGAR ICE CREAM

Steps:

• Combine milk and cream in medium saucepan.
• Bring just to simmer.
• Remove from heat.
• Place sugar in large saucepan.
• Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5-7 minutes.
• Stir the sugar continuously while it melts.
• Whisk in hot milk mixture.
• Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled).
• Whisk yolks in large bowl to blend.
• Gradually whisk in brown sugar mixture.
• Return mixture to saucepan.
• Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil).
• Cool.
• Mix in vanilla.
• Puree custard in batches in blender until very smooth.
• Refrigerate until cold, at least 1 hour or overnight.
• Process custard in ice cream maker according to manufacturer’s instructions.
• Transfer to container; cover and freeze until firm.

BROWN SUGAR ICE CREAM

Steps:

• In heavy saucepan, whisk egg yolks and sugar till thick.
• In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
• Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
• Strain into a bowl; add vanilla and let cool to room temperature
• Cover and refrigerate over-night.
• Pour into freezer and follow directions for your freezer.

PEACH AND BROWN SUGAR ICE CREAM

Steps:

• In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in half-and-half, scalded, pour the mixture into the pan, and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach puré, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

ICE CREAM MONKEY BREAD

Steps:

• separate each biscuit.
• roll biscuits in cinnamon and sugar mixture.
• put in a greased 9x13 cake pan or a bunt pan.
• Combine butter, brown sugar, white sugar and ice cream.
• Heat until melted together, do not bring to boil.
• Pour over biscuits.
• Bake at 350 for 30 minutes or until brown.