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
HOMEMADE CINNAMON ICE CREAM
Make and share this Homemade Cinnamon Ice Cream recipe from Food.com.
Provided by Danny Beason
Categories Frozen Desserts
Time 27m
Yield 1/2 gal
Number Of Ingredients 6
Steps:
- In a large saucepan, bring heavy cream, milk,vanilla bean and cinnamon sticks to a simmer and cook for 12 minutes, stirring frequently.
- In a bowl, combine sugar and egg yolks.
- Very slowly add cream mixture, a little at a time, stirring constantly until eggs are warm to the touch.
- Add mixture back to the saucepan and cook over low hear until the mixture coats the back of the spoon.
- Transfer to a bowl and cool.
- Refrigerate until chilled.
- Remove the vanilla bean and cinnamon sticks.
- Freeze according to ice cream manufacture's directions.
- This makes a small freezer of ice cream.
Nutrition Facts : Calories 5235.2, Fat 432.7, SaturatedFat 255, Cholesterol 3667.5, Sodium 840.3, Carbohydrate 277.2, Sugar 253.2, Protein 80.1
HOMEMADE CINNAMON ICE CREAM (PAULA DEEN)
This recipe comes from a Cooking with Paula Deen magazine. It's a refreshing dessert and perfect on a hot Texas summer night! (The cooking time includes 4 hours of chilling time and the additional 30 minutes is an estimate for freezing in your ice cream maker.)
Provided by Kim D.
Categories Frozen Desserts
Time 5h
Yield 4-6 quarts
Number Of Ingredients 5
Steps:
- In a 2-quart saucepan, combine half-and half and cinnamon sticks.
- Cook for 20 minutes over low heat (do not boil).
- Remove cinnamon sticks and chill milk for 4 hours.
- With an electric mixer, beat whipping cream on high speed, until soft peaks form.
- Add the chilled sweetened condensed milk and continue to beat until stiff peaks form.
- Add chilled half-and-half.
- Pour mixture into the canister for a 4-6 quart ice cream freezer. Add milk, if needed, to fill the canister to the freeze line.
- Freeze according to the ice cream maker's manufacturer's directions.
Nutrition Facts : Calories 1674.5, Fat 107, SaturatedFat 66.7, Cholesterol 388.4, Sodium 635.6, Carbohydrate 144.4, Sugar 108.5, Protein 41.3
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
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 WITH CINNAMON CRISPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling.
- Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes.
- Remove the cinnamon sticks from the half-and-half mixture and discard. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so.
- Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool.
- Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours.
- For the cinnamon crisps: Preheat the oven to 350 degrees F.
- Combine the sugar and cinnamon in a small bowl. Place the tortillas on a baking sheet and brush both sides with the butter. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
- Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature. Break into large pieces and set aside.
- Serve the ice cream with the cinnamon crisps.
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.
CINNAMON PECAN ICE CREAM
Steps:
- In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown. In a saucepan combine the milk and cinnamon stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk. Set aside to cool. Pass the custard mixture through a medium strainer. Add the vanilla extract, ground cinnamon, salt and crema. Whisk well and refrigerate until cold.
- Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Set aside to cool and then roughly chop. Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions. Fold in the cooled toasted pecans. Store in the freezer.
CINNAMON WHIPPED CREAM
The inspiration for the whipped cream came from Bon Appetit December 2002 issue. I've changed the measurements to my own taste. This whipped cream is delicious on anything with apples such as pie, cobbler and apple bread (see recipe 76946 for a great combo). Also would be nice on top of hot chocolate or coffee!
Provided by MelanieV
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
- Beat on high speed.
- Slowly add sugar, cinnamon and vanilla.
- Continue beating until stiff peaks form.
- Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
- Continue to wipe until dry and place inside freezer with beaters or whisk.
- Leave in freezer for 10 minutes to chill then use to make whipped cream.
CINNAMON ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)
This recipe was posted in answer to a message board request. It was one of many recipes that came with my ice cream machine. Cinnamon ice cream is yummy on warm apple pie, baked apples, bread pudding or just in a bowl by itself, on a hot night. Freezing time for this recipe is 30 minutes in my electric ice cream machine. Time may vary according to the manufactures directions for your ice cream maker. Cook/Prep times do not include the 1 to 2 hour chilling time needed before processing/freezing the cooked mixture. Note: The egg yolk gives the finished product a better texture.
Provided by Dee514
Categories Frozen Desserts
Time 15m
Yield 1 Quart
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1584.5, Fat 120, SaturatedFat 73.6, Cholesterol 581.6, Sodium 198.4, Carbohydrate 120, Fiber 1.4, Sugar 100.9, Protein 14.6
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.
BROWN SUGAR & CINNAMON ICE CREAM
This smooth and creamy ice cream made with brown sugar and cinnamon is a delicious treat on its own or as an a la mode accompaniment to your favorite cinnamon-spiced dessert.
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a large mixing bowl. Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated. Then increase the speed a bit and mix until frothy.
- Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions) or until mixture resembles soft-serve ice cream.
- Using a rubber spatula, quickly turn ice cream into a freezer container. I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way. Freeze for 2-4 hours or until frozen solid or to your preferred consistency.
- Serve and enjoy!
Nutrition Facts : Calories 316.6, Fat 26.5, SaturatedFat 16.4, Cholesterol 97, Sodium 124.9, Carbohydrate 18.2, Fiber 0.2, Sugar 16.1, Protein 3.1
CINNAMON RED HOT ICE CREAM
This is my favorite ice cream. It's creamy and full of flavor and has that little hot bite of red hot candies.
Provided by Scott Swenson
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h20m
Yield 10
Number Of Ingredients 4
Steps:
- Whisk 1 cup cream and egg yolks together in a bowl until smooth.
- Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes.
- Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
- Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
- Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 24.5 g, Cholesterol 124.1 mg, Fat 24.1 g, Protein 2.9 g, SaturatedFat 14.7 g, Sodium 47.7 mg, Sugar 13.6 g
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