Chocolate Orange And Cinnamon Ice Cream Food

CINNAMON ICE CREAM

Steps:

• Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
• Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.

DARK CHOCOLATE ORANGE ICE CREAM

Steps:

• Whisk together the sugar, cream, milk, cocoa, cinnamon, salt, and orange zest in a medium size saucepan. Bring to a boil and then reduce to a simmer while stirring occasionally for 2 minutes.
• Add the chocolate chips and continue stirring while the chocolate melts. Remove from the heat and stir in the orange juice and vanilla extract. Let cool and then chill in the refrigerator for at least 4 hours.
• Pour the chilled mixture into your ice cream machine and churn according to the manufacturer's directions.

CINNAMON ICE CREAM

Steps:

• Combine the cream and milk in a saucepan over medium-low heat. Split the vanilla beans lengthwise and, using a sharp knife, scrape the seeds into the cream mixture. Add the vanilla bean pods to the cream. Bring the mixture just to a simmer (do not let it boil). In a bowl, whisk together the sugar and egg yolks until uniform in color. While whisking, slowly add about 2 cups of the hot cream mixture to the egg yolk mixture. Transfer the mixture back to the saucepan and continue to cook over medium-low heat until it thickens into a custard-like mixture, about 6 minutes. Do not let the custard boil. Strain the custard mixture into a bowl through a mesh sieve. Discard the vanilla beans. Whisk the ground cinnamon into the custard mixture. Cover the bowl and chill for 3 hours or until very cold. Transfer the chilled custard mixture to an ice cream machine and process according to the manufacturer's instructions. Serve the ice cream in individual bowls with cinnamon sticks as garnish.

24 CREATIVE ICE CREAM FLAVORS YOU CAN MAKE

Steps:

• For each flavor, start with store-bought or homemade chocolate or vanilla ice cream.
• Scoop ice cream into a stand mixer, or large mixing bowl if you're using a hand mixer. Using the paddle attachment, blend quickly until ice cream is just soft.
• While ice cream is soft, mix in fruit, other mix-ins, purees, or candy, then transfer to a container. (To make swirls of hot fudge, caramel or peanut butter sauce, spoon ice cream into a container, layering it with the sauce.)
• Cover and freeze until solid, about 4 hours or overnight; then serve.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).
• In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
• Add chocolate, cinnamon and salt.
• Let stand 1-2 minutes.
• Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
• Remove ice cream from freezer 15 minutes before serving.
• Scoop into bowls; top with warm sauce, peanuts and coconut.

HOMEMADE CANNOLI MILKSHAKE

Steps:

• Add ice cream, milk, ricotta, grated chocolate, vanilla, orange zest, and cinnamon to a blender. Pulse a few times until it just comes together.
• Pour into a milkshake glass. Top with your favorite toppings such as whipped cream, grated chocolate, chopped pistachios, and Cannoli chips.

CINNAMON CHOCOLATE ICE CREAM

Steps:

• Place all the ingredients in your ice cream maker and follow the instructions provided by the ice cream maker manufacturer on how to use.
• Alternatively place all the ingredients except the heavy whipping cream in a blender and blend until smooth.
• Stir in the heavy whipping cream until well combined.
• Pour into a freezer safe bowl and freeze until the ice cream is solid.

CINNAMON SWIRL CHOCOLATE ICE CREAM

Steps:

• In a small bowl, whisk together 1/4 cup milk and cornstarch to make a slurry. Set aside. Grab a large bowl and fill it with 2 cups of ice and 1 cup of water. Nest another bowl into that bowl so that it's sitting on the ice water. Place a strainer on top of the inner bowl. Set this setup aside.
• In a medium saucepan, add remaining milk, cream, 1/2 cup sugar, corn syrup, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes then add in slurry. Continue cooking for 2 minutes or until thickened. Remove from heat.
• In a small bowl, add softened cream cheese and whisk to smooth it out. Add about 1/4 cup of heated milk mixture and whisk together until smooth. Add mixture back to rest of milk.
• Place cocoa, coffee, and last 1/2 cup of sugar in a small sauce pan. Heat over medium-high heat and cook for 1 minute. Remove from heat and stir in chocolate. Add to milk mixture and stir. Add in vanilla extract and stir.
• Pour mixture through mesh sieve into chilled bowl. Stir to cool down the mixture. Place plastic wrap on top of milk mixture to prevent film from forming on top. Chill in refrigerator until really cold, at least 4 hours.
• Once chilled, it's time to freeze the ice cream. Freeze ice cream according to your ice cream maker's instructions (mine took about 15 minutes to freeze). In the meantime, make the cinnamon syrup.

ORANGE CHOCOLATE CHIP ICE CREAM

Steps:

• Fill a large bowl with cold water and ice. Set aside.
• Whisk the yolks and 1/4 cup of the sugar until light and creamy, about 2 minutes. Set aside. Heat the cream, milk, remaining 1/2 cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the milk is nearly simmering. Lower the heat and scoop a 1/2 cup of the milk mixture into the creamed yolks, whisking the entire time to combine. Scoop another 1/2 cup of milk into the yolks, whisking the entire time to combine. Pour the heated yolk mixture back into the pot, again whisking the entire time to combine. Then, using a spatula, slowly stir the custard mixture while it heats. The custard should thicken in 3-5 minutes. You will know it's ready when it coats the back of a spoon and holds its shape when you draw your finger through it. Quickly remove from heat and stir in orange zest, lemon juice, and vanilla extract. Immediately pour into a bowl, and place bowl in the ice bath to cool the mixture.
• Once ice cream chills to a warm (not hot) temperature, cover with plastic wrap and allow to chill in the freezer for at least 3 hours, and up to overnight.*
• Once chilled, make chocolate chips. Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring in between each heating. Pour onto a parchment-lined cookie tray and spread thinly with a spatula. Sprinkle with salt and place in freezer for 10-15 minutes. Finely chop the chocolate and set aside.
• Pour ice cream into your ice cream maker and churn according to manufacturer's instructions. 2 minutes before removing from ice cream maker, stir in chocolate chips. Transfer to freezer-proof container and allow to harden for at least 12 hours. Then serve!

CHOCOLATE CHILI ICE CREAM

Steps:

• In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

ORANGE-CHOCOLATE ICE CREAM SAUCE

Steps:

• In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate.
• Turn heat to medium and cook, whisking constantly, for 5 minutes.
• Remove from the heat and stir in remaining ingredients until sauce is smooth.
• Serve either chilled or warmed, over vanilla ice cream.
• Store in the fridge, but this sauce will keep well in the freezer if your batch won't be gone within a week or two.