CINNAMON "FRIED" ICE CREAM
Try our easy way to "fry" your ice cream. A quick finish under the broiler makes it authentic.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 6
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 1/2x10 1/2x1 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 215, Carbohydrate 31 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg
FRIED ICE CREAM
Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries.
Provided by Jeri Zieman
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 8
Number Of Ingredients 5
Steps:
- Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
- In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
- In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 25 g, Cholesterol 29 mg, Fat 29.3 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 149.5 mg, Sugar 15.2 g
HONEY-CINNAMON ICE CREAM
Provided by Joanne Chang
Categories Milk/Cream Ice Cream Machine Dairy Dessert Freeze/Chill Christmas Fourth of July Thanksgiving Frozen Dessert Condiment Spice Birthday Honey Cinnamon Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 quarts
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
- In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
- Churn in an ice cream maker according to the manufacturer's directions.
- When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.
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.
HONEY-CINNAMON FROSTING
Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.
Nutrition Facts : Calories 121 g, Fat 8 g
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
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FRIED ICE CREAM - COOKING CLASSY
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5/5 (31)Total Time 28 minsCategory DessertCalories 410 per serving
- Crush cornflakes: Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits.
- Saute cornflakes and cinnamon in butter: Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
- Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes.
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- Crush your corn flakes. (I placed three cups at a time in a gallon freezer bag, sealed the bag, then used a rolling pin to crush them. You also could crush a couple cups at a time in your pan, using the bottom of your measuring cup.)
- Melt your butter in a large skillet on your stove over medium-high heat. Add your crushed corn flakes and stir to combine. Stir constantly for about three minutes, until the cereal is toasted and fragrant.
- Turn off the heat. Stir your brown sugar and cinnamon into the corn flakes until combined. Transfer the mixture to a sheet pan to cool off.
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- 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.
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