CHURRO TACOS WITH MEXICAN CHOCOLATE ICE CREAM
Provided by Richard Blais
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat. Add the salt, 1/4 cup sugar and 2 1/4 cups water to the butter and remove from the heat. Stir in flour with a wooden spoon until the mixture is smooth and a dough is formed. Transfer to a stand mixer fitted with the paddle attachment, then add the eggs one at a time, beating on medium speed, followed by the vanilla.
- Transfer the mixture to a piping bag fitted with a star tip and set aside. Cut parchment paper into 5-inch squares and place them on a sheet tray. Pipe a cookie-sized round of the churro batter onto each parchment square, then freeze for 1 hour.
- Heat the vegetable oil in a Dutch oven to 350 degrees F. Fit a rack inside a sheet tray.
- Combine the cinnamon with the remaining 1/4 cup sugar in a small bowl. Carefully slide half the frozen churros off the parchment paper into the hot oil and cook until golden brown and crisp, 6 to 8 minutes, then transfer to the rack. Sprinkle each churro with the cinnamon-sugar mixture immediately after removing them from the fryer.
- Top each churro with a scoop of ice cream and a drizzle of dulce de leche, if using.
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
MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
- In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
- Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.
MEXICAN ICE CREAM
"I made this ice cream for my grandma and her friends and they said it was so good." This simple, flavorful dessert is a perfect way to get kids involved in the kitchen. -Ben Phipps, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place four 1/2-cup scoops of ice cream on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm., In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until serving. Drizzle each serving with 1 tablespoon honey.
Nutrition Facts : Calories 266 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 79mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON 'FRIED' ICE CREAM
Make and share this Cinnamon 'Fried' Ice Cream recipe from Food.com.
Provided by BrendaM
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Place cereal in shallow pan.
- Quickly roll 1 scoop of ice cream at a time in cereal to coat.
- Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
- Cover and freeze about 2 hours or until firm.
- Set oven control to broil.
- Uncover pan.
- Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.
Nutrition Facts : Calories 136.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 52.8, Carbohydrate 15.6, Fiber 0.5, Sugar 14, Protein 2.3
NO-FRY FRIED ICE CREAM
This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. -Tim White, Windsor, ON
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.
Nutrition Facts : Calories 216 calories, Fat 8g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM
This is the original Chi-Chi's Mexican Fried Ice Cream. You can serve this on the fried flour tortilla sprinkled with a cinnamon sugar mix as it was done in the later years or in a sherbet glass as it was in the early 80's. At one point we even offered these in chocolate and strawberry as well. Prep time is for the ice cream ball to harden.
Provided by KingJackQueen
Categories Frozen Desserts
Time 33m
Yield 1 ice cream ball, 1 serving(s)
Number Of Ingredients 8
Steps:
- Form 4 oz. of French vanilla into a ball.
- Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
- Roll in corn flake crumbs till coated.
- Place in the freezer to harden.
- Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
- FOR THE SHERBET GLASS(the early years):.
- Put a dollop of whip cream in the bottom of the glass.
- Place the fried ice cream ball on top of the dollop.
- Drizzle a small amount of honey over the top of the ice cream ball.
- Place 8 whip cream rosettes around the ice cream ball and one on top.
- Top with a maraschino cherry.
- Enjoy!
- FOR THE TORTILLA (the later years):.
- Deep fry a tortilla flat until crispy.
- Sprinkle with the remaining cinnamon sugar mixture.
- Follow the instructions for the sherbet glass.
- Enjoy!
More about "mexican cinnamon ice cream food"
10 BEST MEXICAN ICE-CREAMS (WITH RECIPES) TO KEEP YOU …
From mexicancandy.org
Estimated Reading Time 7 mins
- Paleta de Fresas con Crema (Strawberry and Cream Popsicles) Paletas are Mexican popsicles and can be made in a variety of flavors. These paletas are made with loads of seasonal fruits, unlike the traditional popsicles.
- Avocado Ice Cream. Mexican cuisine is head over heels in love with avocados that it introduced everyone to avocado dishes. They are healthy with a lot of nutrients.
- Stone Fruit and Cream Ice Cream. This stone fruit and cream ice cream is made with peaches and cherries. But you can use plums, dates or nectarines based on the season.
- No-fry Fried Ice Cream. Mexican fried ice cream is not a newbie anymore. Mexican vanilla ice cream is enclosed in a crispy coating and deep-fried in piping hot oil.
- Mexican Chocolate No-Churn Ice Cream. Mexican chocolate tastes sweet with a hint of spice, thanks to cinnamon. Make this Mexican chocolate no-churn ice cream that is sweetened with condensed milk and has a good aroma of cinnamon.
- Cheese Ice Cream. Who doesn’t love cheese? Cheese with ice cream is not everyone’s idea of ice cream for dessert. Cheese is savory, after all. But ice creams don’t have to be sweet.
- Lemon Ice Cream. Lemon ice cream is sweet and has a tangy flavor. There’s some tart but refreshingly. Lemon ice cream is as yummy as lemon meringue pie.
- Horchata Ice Cream. Horchata is a traditional Mexican drink that boosts your energy immediately. It is cinnamon-flavored and gives a tough competition to the regular milkshakes.
- Sweet Corn Ice Cream. That sounds new, we know. But once you taste it, there’s no going back. Corn is a staple food in Mexico, but the sweet corn ice cream is popular in some Asian countries and North American countries too.
- Paletas de Coco (Coconut Popsicles) You should cool down your body often in summers. Coconuts play a huge role in it. Coconut popsicles, also called paletas de coco are super easy to make, they’re soothing and perfect to calm your taste buds.
CINNAMON DESSERT NACHOS | READY SET EAT
From readyseteat.com
Cuisine MexicanTotal Time 20 minsCategory DessertCalories 281 per serving
- Brush both sides of tortillas with Parkay; cut each tortilla into 8 wedges. Place on foil-lined baking sheet; sprinkle both sides of wedges with cinnamon sugar mixture. Bake 5 minutes on each side or until crisp.
- Divide chips between 4 plates; top with ice cream and drizzle with chocolate syrup. Serve immediately.
FRIED ICE CREAM WITH CINNAMON TORTILLA BOWLS - TASTE AND …
From tasteandtellblog.com
5/5 (1)Total Time 9 hrs 40 minsCategory DessertCalories 584 per serving
- Scoop the ice cream into 6 scoops. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.
- Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes into the ice cream. This is also when you can form the ice cream into a perfect ball.
CANELA {MEXICAN CINNAMON} ICE CREAM RECIPE - ¡HOLA!
From holajalapeno.com
Servings 8Estimated Reading Time 3 mins
- Fill a large bowl halfway with ice and water and set aside. Combine cream, milk, sugar, canela, and salt in a large saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally until sugar is dissolved, about 5 minutes.
- Whisk egg yolks vigorously in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the yolks, whisking constantly.
- Pour cream-egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes. Do not let it boil.
- Remove custard from the heat and strain in to a large heatproof bowl. Remove canela from the strainer and return to custard. Place the bowl of custard into the bowl of ice water and chill 10-15 minutes, stirring occasionally.
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5/5 (4)Total Time 3 hrs 5 minsCuisine MexicanCalories 408 per serving
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