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
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- Break cinnamon stick into a food processor. Add sugar and process until finely ground.
- In a small pot, simmer heavy cream, milk, cinnamon sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 63 milligrams, Sugar 16 grams
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
More about "easy cinnamon ice cream recipes"
DELICIOUS CINNAMON ICE CREAM RECIPE | YOUR HOMEBASED …
From yourhomebasedmom.com
4.9/5 (21)Total Time 40 minsCategory DessertCalories 407 per serving
- Whisk well to combine, place in the freezer to chill for an hour or two, pour cooled mixture into an ice cream maker and process until set
CINNAMON ICE CREAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (8)Calories 390 per servingTotal Time 50 mins
- In a large mixing bowl, whisk together the brown sugar and milk until the sugar dissolves., Blend in the heavy cream, then whisk in the eggs, cinnamon, cinnamon oil, and salt.
- The cinnamon oil is the key to the warm, spicy flavor of this ice cream; we don't recommend leaving it out., Chill this base in the refrigerator for 2 to 3 hours, or up to overnight.
- If your ice cream maker has a removable bowl that needs to chill in the freezer, make sure it's fully chilled before using., Freeze in your ice cream machine according to the manufacturer's directions.
{5 MINUTE} CINNAMON ICE CREAM – PHILADELPHIA STYLE
From barefeetinthekitchen.com
4.3/5 (7)Estimated Reading Time 2 minsServings 6
CINNAMON ICE CREAM - RECIPE GIRL
From recipegirl.com
NO-CHURN CINNAMON ICE CREAM RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
CINNAMON ICE CREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CINNAMON ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST CINNAMON ICE CREAM RECIPE | COLD STONE …
From myvegetarianfamily.com
CINNAMON ICE CREAM | JULIE BLANNER
From julieblanner.com
Ratings 4Calories 272 per servingCategory Dessert
TIKTOK CINNAMON ROLLS WITH HEAVY CREAM RECIPE | TASTE OF HOME
From tasteofhome.com
CINNAMON ICE CREAM - CULINARY SHADES
From culinaryshades.com
CINNAMON ICE CREAM - NO CHURN RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
EASY COCONUT CINNAMON ICE CREAM - A FAMILY FEAST®
From afamilyfeast.com
BEST ICE CREAM MAKERS 2023 - FORBES VETTED
From forbes.com
CINNAMON ICE CREAM | RECIPES | DELIA ONLINE
From deliaonline.com
HOMEMADE COOKIES AND CREAM ICE CREAM - THE BAKERMAMA
From thebakermama.com
CINNAMON ICE CREAM RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CINNAMON ICE CREAM (NO CHURN) | RACHEL COOKS®
From rachelcooks.com
EASY UN-FRIED ICE CREAM RECIPE | FOODTALK
From foodtalkdaily.com
QUICK AND EASY SOFT SERVE ICE CREAM - I AM BAKER
From iambaker.net
CINNAMON ICE CREAM RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
CINNABON CINNAMON ROLL ICE CREAM RECIPE | RECIPES.NET
From recipes.net
CINNAMON SPICE ICE CREAM RECIPE - CUISINART.COM
From cuisinart.com
BANANA MILKSHAKE RECIPE | EPICURIOUS
From epicurious.com
CREAMY CINNAMON ICE CREAM RECIPE (NO EGGS) - ANDREA'S NOTEBOOK
From andreasnotebook.com
30 BEST STARBUCKS FRAPPUCCINOS FLAVORS - PARADE: ENTERTAINMENT, …
From parade.com
CINNAMON TOAST CRUNCH ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
You'll also love