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 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.
BROILED BANANAS ON VANILLA ICE CREAM
Steps:
- Preheat broiler. Arrange banana halves in shallow pan, cut side up. Sprinkle rum evenly over bananas and shake cinnamon on top. Broil 4-inch from flame until softened and beginning to brown. Place two banana halves in each of four bowls. Place a scoop of vanilla ice cream top and serve, topped with chocolate curls.
VANILLA BANANA ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 12h15m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
- Put the banana chunks and vanilla bean seeds or extract in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.
SAUTEED BANANAS OVER ICE CREAM WITH OATMEAL-RUM COOKIE
Steps:
- In a large frying pan melt butter over medium-high heat. When butter has melted, add bananas and saute 1 minute. Add brown sugar, cinnamon, and rum. Stir to combine. Let simmer 3 to 4 minutes. Serve bananas over ice cream with cookie on the side.
ONE-INGREDIENT BANANA ICE CREAM
This outrageously easy "ice cream" is just the sort of dessert to please everyone at the table - the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.
Provided by The New York Times
Categories easy, ice creams and sorbets, dessert
Time 6h10m
Yield Four servings
Number Of Ingredients 1
Steps:
- Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 14 grams
BANANA CINNAMON ICE CREAM
Source: Eagle Brand Website **Directions listed for both ice cream freezer and fridge-freezer method.
Provided by Mom2Rose
Categories Frozen Desserts
Time 3h5m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 5
Steps:
- In ice cream freezer container, combine all ingredients; mix well.
- Freeze according to manufacturer's instructions.
- Store leftovers covered in refrigerator.
- Notes:
- Refrigerator-Freezer Method: Omit half-and-half.
- In large bowl, combine EAGLE BRAND® and vanilla; stir in bananas and cinnamon.
- Fold in 2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping).
- Pour into 9x5 inch loaf pan or other 2 quart container; cover.
- Freeze 6 hours or until firm.
- Store leftovers covered in freezer.
Nutrition Facts : Calories 410.4, Fat 19.8, SaturatedFat 12.3, Cholesterol 67.3, Sodium 134.2, Carbohydrate 50.4, Fiber 1.2, Sugar 41, Protein 9.2
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