Cinnamon Ice Cream Diet Version For Electric Ice Food

CINNAMON ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)

Steps:

• Lightly beat egg yolk (if using).
• Stir in sugar and 1/2 cup of half& half (if not using the egg yolk, just combine the sugar and 1/2 cup of half& half) in a saucepan.
• Cook over low heat (or microwave) stirring frequently, until mixture thickens a bit.
• Whisk cooked mixture together with remaining ingredients.
• Cool and chill mixture for a few hours (1-2 hours).
• Pour cold mixture into ice cream machine and process according to manufacturer's directions.

CINNAMON ICE CREAM ("DIET VERSION") FOR ELECTRIC ICE

Steps:

• Lightly beat egg yolk.
• Add 1/2 cup of milk.
• Cook over low heat (or microwave) stirring frequently, until mixture thickens a bit.
• Whisk cooked mixture together with remaining ingredients.
• Cool and chill mixture for a few hours (1-2 hours).
• Pour cold mixture into ice cream machine and process according to manufacturer's directions.

CINNAMON ICE CREAM

Steps:

• Let the ice cream thaw in the refrigerator for 1 hour or stand at room temperature for 10 to 15 minutes to soften. Transfer the ice cream to a large mixing bowl and gently stir in the ground cinnamon until mixed but slightly marbled. Return the ice cream to the original container and freeze.

CINNAMON 'FRIED' ICE CREAM

Steps:

• Place cereal in shallow pan.
• Quickly roll 1 scoop of ice cream at a time in cereal to coat.
• Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
• Cover and freeze about 2 hours or until firm.
• Set oven control to broil.
• Uncover pan.
• Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.

SAIGON CINNAMON ICE CREAM

Steps:

• Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
• Over medium heat, bring to a simmer.
• In a separate bowl, whisk together the egg yolks with remaining ½ cup of sugar.
• In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
• Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
• When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
• Cover and place in refrigerator until chilled, about 2 hours.
• When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
• Transfer mixture to ice cream maker, and process according to manufacturer's instructions.
• Transfer to a container and freeze until firm.