Cinnamon Swirl Ice Cream Food

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 WITH APPLE-PECAN SWIRL

Steps:

• Mix milk and 2/3 cup sugar together with an electric blender, about 2 minutes. Stir in heavy cream, 2 tablespoons ground cinnamon, and 1 teaspoon cinnamon extract with a spoon. Chill in a refrigerator for 2 hours.
• Meanwhile, place apples into a pot and add water to cover; heat over medium heat. Add remaining cinnamon extract, remaining ground cinnamon, light brown sugar, and 1/2 teaspoon white sugar, in that order, while stirring the mixture in between each addition. Cook on medium heat until apple pieces are soft to the touch, 8 to 10 minutes. Turn off heat and pour apple mixture into a colander to drain. Transfer to a container and add pecans; allow to cool, 15 to 20 minutes. Place into a refrigerator and wait until ice cream mixture has setup for those 2 hours.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, at least 18 minutes.
• Take the top off and add your apple/pecan mixture and allow machine to mix that for you for an additional 4 to 5 minutes. At this point it should be soft-serve consistency; if hard-serve is desired place cinnamon ice cream with apple-pecan swirl into a freezer to setup for 1 additional hour.

CINNAMON SWIRL VANILLA ICE CREAM BARS

Steps:

• Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
• Meanwhile, blend cream, cinnamon, a pinch of kosher salt, 1/2 cup almond butter, and 1/2 cup brown sugar in a blender, adding 1-2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
• Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
• Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40-45 minutes.
• Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining 1/2 cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.
• Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.
• Do Ahead
• Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.

CINNAMON COCONUT SWIRL ICE-CREAM

Steps:

• Soften the vanilla ice cream until it is workable but not melted.
• Fold in cinnamon and shredded coconut, streaking both through the ice cream.
• Refreeze.

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!

WARM APPLE CAKE WITH CINNAMON SWIRL ICE CREAM

Steps:

• Heat oven to 350 degrees. Butter and flour 13x9-inch baking pan.
• Place ice cream in refrigerator and let soften 20 minutes.
• Meanwhile, prepare cake: using electric mixer, beat butter in large bowl until creamy. Gradually beat in sugar and continue to beat until very light and fluffy. Sift cake flour, baking powder, baking soda, and salt onto sheet of waxed paper. Beat eggs into butter mixture one at a time. Beat in vanilla. Reduce speed on mixer and mix dry ingredients and buttermilk alternately into batter, beginning and ending with dry ingredients. Do n ot overmix or cake will be tough. Pour batter into prepared pan and spread evenly. Scatter apples evenly over top.
• Make topping: process flour, walnuts, sugars, cinnamon and butter in food processor until butter pieces are size of small peas. Add coconut and process until just combined. Sprinkle cake until toothpick inserted in center comes out clean, about 45 minutes.
• While cake is baking, scoop 1 pint ice cream into mixing bowl, sprinkle with half the 1-1/2 t. cinnamon, and fold lightly together with rubber spatula. Return ice cream to container. Repeat with remaining ice cream and cinnmon. Freeze until ready to serve.