Cinnamon Swirl Chocolate Ice Cream Food

SPICIEST ICE CREAM SANDWICH RECIPE BY TASTY

Steps:

• Make the cinnamon-cayenne swirl ice cream: In a medium pot, whisk together the heavy cream and brown sugar over medium heat. Cook, whisking occasionally to prevent burning, until the sugar is melted. Whisk in the cinnamon and cayenne. Cook for another 2-3 minutes, whisking continuously, until thickened and syrupy. Whisk in the salt. Remove the pot from the heat and whisk in the butter until melted. Let cool for 10 minutes.
• Transfer the softened ice cream to a wide, shallow dish. Use a spatula to break up the ice cream. Drizzle the cinnamon-cayenne syrup over the ice cream and fold in with the spatula, creating swirls throughout. Transfer to a loaf pan and freeze for at least 1 hour, or overnight.
• Make the cookies: In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric hand mixer on medium-high speed for 1-2 minutes, until well incorporated. Add the egg, molasses, and vanilla. Beat on high speed for 2-3 minutes, until light brown and fluffy.
• Sift in the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, cayenne, and nutmeg. Mix on low speed until the flour is just incorporated. Increase the speed to medium-high and continue mixing for about 1 minute, until the flour is fully incorporated and there are no dry spots, scraping down the sides of the bowl as needed. Add the chocolate chips and fold with a rubber spatula until evenly distributed.
• Cover the bowl with plastic wrap and transfer to the refrigerator for 30-60 minutes to chill.
• While the cookies chill, make the cinnamon-cayenne sugar: In a medium bowl, mix together the brown sugar, cinnamon, and cayenne with a fork.
• Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
• Using a 2-ounce scoop, portion out 12 cookies. Roll each portion of dough into a ball, then flatten between your palms and smooth the edges to make wide, flat discs. Arrange the cookies on the prepared baking sheets, 6 per pan.
• Bake the cookies for 12-15 minutes, until cooked through to the center but not crisp or beginning to harden.
• Remove from the oven and let cool on the pans for 10 minutes before transferring to a wire rack to cool completely. Once cooled completely, transfer the cookies to the freezer for 10 minutes to harden.
• While the cookies are in the freezer, remove the ice cream from the freezer to thaw slightly.
• Remove the cookies from the freezer and transfer to a work space. Using a 4-ounce scoop, scoop the ice cream onto the underside of a cookie. Top with a second cookie and press down lightly to adhere. Transfer to a clean baking sheet and repeat with the remaining cookies and ice cream.
• Freeze the ice cream sandwiches for at least 30 minutes to set.
• Remove the ice cream sandwiches from the freezer and sprinkle the exposed ice cream with the cinnamon-cayenne sugar.
• Serve immediately.
• Enjoy!

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.

CINNAMON SWIRL ICE CREAM

Steps:

• In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup.
• Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately.

CHOCOLATE CINNAMON CARAMEL ICE CREAM WITH WHITE AND DARK CHOCOLATE CHIPS

Steps:

• Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes.
• Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours.
• You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.

CARAMEL BALSAMIC SWIRL ICE CREAM

Steps:

• Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
• Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
• Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature.
• Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
• Put in the freezer until firm, a minimum of 4 hours
• For the serving: Scoop into nice bowls and serve with fresh berries.

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.

VANILLA ICE CREAM WITH CHOCOLATE FUDGE SWIRL

Steps:

• Vanilla Ice Cream with Chocolate Fudge Swirl:.
• In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the fudge swirl over ice cream. Spread one-third of the ice cream over the fudge swirl. Spread half of the fudge swirl over ice cream. Spread remaining one-third ice cream over the fudge swirl. With a knife, gently swirl the ice cream with the fudge swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
• Fudge Swirl:.
• Place heavy whipping cream and semisweet chocolate chips in a double-boiler. Stir until all of the chocolate chips have melted and the mixture is smooth. Cool completely. Store in a tightly covered container in the refrigerator.