CHOCOLATE CINNAMON CARAMEL ICE CREAM WITH WHITE AND DARK CHOCOLATE CHIPS
Steps:
- Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes.
- Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours.
- You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.
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 CHOCOLATE CHIP ICE CREAM
Make and share this Cinnamon Chocolate Chip Ice Cream recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients; stir until the sugar is dissolved.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
- Stir in chocolate chips.
- Refrigerate remaining mixture until ready to freeze.
- Allow to ripen in ice cream freezer of firm up in your refrigerator freezer 2-4 hours before serving.
- Sprinkle with additional chips.
Nutrition Facts : Calories 250.7, Fat 16.9, SaturatedFat 10.4, Cholesterol 52.1, Sodium 66.9, Carbohydrate 24.1, Fiber 0.6, Sugar 18.7, Protein 2.2
CINNAMON-CHOCOLATE CHIP ICE-CREAM BALLS
These are very easy to make and I love the taste. I prefer them with the pecans as they're a bit less sweet, but I do love them either way. They make a nice presentation with just a small amount of caramel drizzled over the top with a dollop of fresh whipped cream on the side. I never worry if I can't make a perfect ball; when I roll them in the cereal mixture they become easier to shape.
Provided by hepcat1
Categories Frozen Desserts
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine crushed cereal, morsels, and, if desired, pecans in a large bowl.
- Scoop out ice cream, and shape into 6 (3-inch) balls.
- Roll balls in cereal mixture, coating evenly. Place in a 9-inch square pan; freeze 2 hours or until firm. Drizzle with caramel syrup before serving.
Nutrition Facts : Calories 493.9, Fat 26.4, SaturatedFat 15.7, Cholesterol 83.8, Sodium 222.6, Carbohydrate 61.9, Fiber 2.6, Sugar 51.7, Protein 7.8
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