CINNAMON ICE CREAM
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 40m
Yield 6 scoops
Number Of Ingredients 6
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.
Nutrition Facts : Calories 422 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 19 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CINNAMON ICE CREAM RECIPE
This cinnamon ice cream recipe is actually a simple, two-ingredient hack created from vanilla ice cream that is great served on its own or with pie.
Provided by Miri Rotkovitz
Categories Dessert
Time 2m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 274 kcal, Carbohydrate 31 g, Cholesterol 58 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, Sodium 106 mg, Sugar 28 g, Fat 15 g, ServingSize 1 cup (1 serving), UnsaturatedFat 0 g
HOMEMADE APPLE CINNAMON ICE CREAM
Provided by Fork Knife Swoon
Time 1h
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
- Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
- Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer's instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
- Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.
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
This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!
Provided by Elizabeth
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 28.4 g, Cholesterol 104 mg, Fat 17.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 10.5 g, Sodium 47.5 mg, Sugar 25.3 g
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
Categories Milk/Cream Dairy Dessert Freeze/Chill Thanksgiving Frozen Dessert Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 6
Steps:
- Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.
- Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
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- The first thing to do in order to make cinnamon ice cream is cut a fresh vanilla pod open; do so by cutting it in half, lengthways, using a sharp knife. Scrape the seeds you find inside into a saucepan.
- Then, heat the pan over a medium-to-low heat and mix in 1 cup of sugar, 1/2 cup of milk and 1 cup of single cream until it all begins to boil. Once the mixture starts to bubble, reaching its boiling point, carefully take it off the heat.
- Break 2 eggs into a small bowl and whisk until well beaten and smooth. Then pour the beaten eggs into the pan.
- Put the pan on the heat and stir until the mixture thickens. This will take around 4 minutes. Once this time has elapsed, take the mixture off the heat. It is important that you do this step quickly to prevent the mixture from ending up too liquid, as if it were some type of cream.
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- Pour the heavy cream into a separate mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes – less if you’re using a stand mixer).
- Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain, it’s important not to overmix as that will deflate the mixture.
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- Gently stir together sliced apples, sugar and flour in large bowl; fold in 1 cup cinnamon chips. Spoon mixture into crust. Put second crust on top, crimping edges together as directed on package; cut several slits in top crust in center and toward sides. Cover edges with foil.
- Bake 25 minutes; remove foil. Continue baking 15 to 20 minutes or until crust is golden brown and juices are bubbling. Cool completely. Just before serving, top each piece with scoop of ice cream and drizzle with Cinnamon Drizzle, if desired. Cover; refrigerate leftover pie.
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Reviews 11Total Time 8 hrs 10 minsServings 12Calories 207 per serving
- Heat the milk, cream, and cinnamon in a medium saucepan over low heat, whisking occasionally until just warmed. Increase the heat to medium, and add the salt and honey. Whisk until the mixture just comes to a boil.
- Immediately remove from the heat and chill completely. For the best results, let the mixture chill for at least 8 hours, or overnight, in the refrigerator.
- After chilling, churn the mixture in an ice cream machine, following the manufacturer’s instructions. For storage, place in an airtight container and store in your freezer.
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- Ultimate Cinnamon Rolls. Do you swoon for the heavenly aroma and flavor of baked cinnamon rolls? You're going to bliss out over this ultimate cinnamon rolls recipe for America's favorite ooey, gooey cinnamon treat.
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- Cinnamon Roll Cake. An ideal dessert for your next brunch, this cinnamon roll cake turns the crowd favorite breakfast treat into a beautiful cake. A homemade yeast batter is left to rise and then rolled out and covered in brown sugar and cinnamon.
- Brown Sugar and Cinnamon Funnel Cakes. These amusement park-inspired brown sugar and cinnamon funnel cakes get a wonderful aroma from cinnamon and brown sugar in the batter.
- Cinnamon Ice Cream. Cinnamon ice cream is an absolute delight, but it's not easy to find in stores. That's no problem because this two-ingredient recipe—really a foodie trick—is a great way to make it yourself in barely any time.
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