Salty Vanilla And Cinnamon Ice Cream Food

NO-CHURN CINNAMON ICE CREAM RECIPE

Steps:

• In a large bowl, whisk together condensed milk, vanilla extract, and salt. Set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 3-4 minutes.
• Fold 1 cup of the whipped cream into the condensed milk mixture using a rubber spatula until combined.
• Fold the condensed milk mixture into the whipped cream until fully combined. Stir in the cinnamon until fully mixed throughout using a spoon or rubber spatula.
• Pour mixture into a chilled 9×5 inch metal loaf pan, cover, and freeze for 4-5 hours.

SWEET-AND-SALTY ICE CREAM

Steps:

• Soften 1 pint vanilla,, ginger or cinnamon ice cream at room temperature, about 15 minutes. Transfer to a large bowl; use a spoon to mash in 1/2 cup chopped chocolate-covered pretzels. Cover and freeze until firm. Serve topped with more chocolate-covered pretzels.

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.

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.

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.

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.