Cinnamon Vanilla Ice Cream Food

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
• Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

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 ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Place the ice cream in a bowl. Let stand for 3 minutes to slightly soften it.
• Sprinkle 1/8 teaspoon of the cinnamon over the ice cream, then stir until it is well distributed.
• Taste for seasoning, and add more cinnamon if desired. Serve immediately or cover and place in the freezer for a bit if you prefer firmer ice cream. Use it soon because refrozen ice cream often gets an unpleasant grainy texture and isn't as smooth and creamy.

SALTY VANILLA AND CINNAMON ICE CREAM

Steps:

• In a medium saucepan over medium heat, add the split vanilla bean, cinnamon and nutmeg. Bring the milk to just a simmer, cover and turn off the heat. Let the spices steep, about 15 minutes.
• In a large nonreactive bowl, add the egg yolks and both sugars. Whisk until the sugar is mostly dissolved into the egg yolks, about 2 minutes.
• Temper the eggs into the milk by adding 1 cup or so cooled milk to the egg mixture, whisking constantly. Continue slowly adding the milk to the egg mixture until both are combined.
• Transfer the milk mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon, 2 minutes or so. Remove the pan from the heat and add the heavy cream, vanilla extract and salt. Strain through a fine sieve into a cooled bowl. Stir the mixture occasionally until cooled completely. Stir the vanilla extract into the cooled custard. Refrigerate for 1 hour.
• Pour the mixture into an ice cream maker and freeze according to the manufacturers' instructions. Serve the ice cream in waffle cones and garnish with chopped Marcona almonds and coarse sea salt.

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.

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium heat, heat the half-and-half, cream, vanilla, cinnamon stick and ground cinnamon, whisking occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
• Whisk together the egg yolks and the sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, in a bowl, put two handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker.

CINNAMON ICE CREAM

Steps:

• If you're using the vanilla bean, split it and scrape the inside. Put the vanilla bean and scrapings (or extract) in a saucepan, with milk and 1/2 cup of sugar.
• Cover saucepan and bring to a simmer, then remove from the heat. Let stand 5 minutes. Remove the vanilla bean. Beat 6 egg yolks and 1/2 cup sugar until pale and able to form a ribbon. Slowly beat the hot milk mixture into the egg mixture.
• Place the mixture over low to medium heat and stirring constantly, bring to 183 to 187 degrees F, until thick and evenly and thickly coats the back of a spoon. Immediately remove from the heat and allow to cool to room temperature. Stir in the cinnamon.
• Freeze ice cream in an ice cream maker according to manufacturer's instructions. Remove to a sealable container. Keep in the freezer.

ICE CREAM CARAMEL CINNAMON ROLLS FROM FROZEN BREAD DOUGH

Steps:

• break bread dough into chunks.
• roll in cinnamon sugar.
• put in 9" x 13" pan.
• let rise until at least doubled (2 hours?).
• Melt together butter, brown sugar and ice cream in a saucepan.
• heat until it begins to boil.
• pour mixture over dough.
• bake at 350 degrees for approximately 20 minutes.
• let stand for about 20 minutes before eating but they are best eaten warm.

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

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.