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.
SALTY VANILLA AND CINNAMON ICE CREAM
Provided by Aaron McCargo Jr.
Time 1h52m
Yield 1 quart
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium heat, add the split vanilla bean, cinnamon and nutmeg. Bring the milk to just a simmer, cover and turn off the heat. Let the spices steep, about 15 minutes.
- In a large nonreactive bowl, add the egg yolks and both sugars. Whisk until the sugar is mostly dissolved into the egg yolks, about 2 minutes.
- Temper the eggs into the milk by adding 1 cup or so cooled milk to the egg mixture, whisking constantly. Continue slowly adding the milk to the egg mixture until both are combined.
- Transfer the milk mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon, 2 minutes or so. Remove the pan from the heat and add the heavy cream, vanilla extract and salt. Strain through a fine sieve into a cooled bowl. Stir the mixture occasionally until cooled completely. Stir the vanilla extract into the cooled custard. Refrigerate for 1 hour.
- Pour the mixture into an ice cream maker and freeze according to the manufacturers' instructions. Serve the ice cream in waffle cones and garnish with chopped Marcona almonds and coarse sea salt.
SPRING HILL RANCH'S CHILE DOUBLE CHOCOLATE COOKIES
Like chocolate chip cookies? Like double chocolate cookies better? Well, this cookie takes it even a step further. I like serving them to guests along with homemade vanilla ice cream. They will generally take a bite of ice cream and then a bite of cookie. then, just about the time they are taking the next bite of ice cream, they...
Provided by Wiley P
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
- 2. In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
- 3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
- 4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
- 5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.
SPRING HILL RANCH'S APPLE CAKE
Here's a cake that is an autumn tradition in and around the Hill Country of Texas. Actually, I'm sure they got the idea from the apple orchards we have here in the canyon! Anyway, it is an absolutely delicious cake you can have for dessert or for breakfast. I have actually never made this in a 9x13 pan, but I imagine it would...
Provided by Wiley P
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Adjust an oven rack to the center position and preheat the oven to 350°(365º above 6,000 feet). Lightly grease a 12-inch cast-iron skillet or (if you must) a 9"x13"x2" pan.
- 2. In a medium bowl, whisk together the oil, apple sauce, melted butter, eggs, sugar, and vanilla. Peel, core and finely (≈3/8") chop the apples, stirring them in as you go. Stir in the pecans.
- 3. In a large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon until everything is well combined. Make a "well" in center of these dry ingredients. Pour the wet ingredients into the well. Using a spatula or wooden spoon, fold the dry and wet ingredients together just until the flour is dampened. You will find this to be a very thick batter, In fact it's more like a cookie batter. And while it may seem like there are way too many apple pieces, but it all works out in the end.
- 4. Turn the batter into your prepared skillet or baking pan, patting down the top so it's even. Bake for 40-45 minutes until the top is lightly browned and an inserted knife comes out almost clean.
- 5. Let the cake cool in the pan on a cooling rack for 30 minutes before serving. Think seriously about serving this cake with a scoop of vanilla bean ice cream and/or cinnamon spiced whipped cream.
SPRING HILL RANCH'S PEANUT BUTTER& JELLY ICE CREAM
We do love our ice creams here at the ranch and often take them to pot-lucks, too. Most of them are frozen custards, filled with egg yolks, calories, cholesterol and all those good things, so we don't expect to have them very often. But when we do, we make the most of it! The base has a mild peanut butter flavor, yet is creamy and rich. Add a little extra peanut butter for a stronger flavor and don't hesitate to add the chopped peanuts. Use your favorite fruit jelly. (The picture is not mine, and I'll replace it when I take some)
Provided by Wiley P @WileyP
Categories Ice Cream & Ices
Number Of Ingredients 10
Steps:
- In a medium saucepan, whisk together the milk, skim milk powder, and sugar until all of the milk powder has dissolved and no lumps of powder remain. Any remaining sugar granules will dissolve over the heat. Stir in the cream.
- Set the pan over medium-high heat. Cook, stirring constantly until the mixture just reaches the first bubbles of a boil, 5 to 10 minutes. Remove the pan from the heat.
- Meanwhile, in a medium mixing bowl, whisk together the egg yolks. When the cream mixture is ready, while whisking vigorously, temper the yolks by very slowly pouring in two or three cups of the hot milk-cream mixture. Continue to whisk until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk-cream mixture.
- Return the pan to medium heat and continue cooking the mixture, stirring constantly, until it reaches 170º (coats the back of a spoon), 3 to 5 minutes more. Remove the pan from the heat and add the peanut butter and vanilla, whisking vigorously to combine.
- Transfer the pan to your prepared ice bath and let it cool for 15 to 20 minutes, whisking it often to prevent a "skin" from forming. If a few lumps of yolk are there, pour the ice cream base through a fine wire-mesh strainer into a storage container. Cover the container with plastic wrap, right on the surface of the mixture, and refrigerate it for 1 to 2 hours (or overnight) until it is completely cool. The cooler you get it, the quicker it freezes in the ice cream maker. This is important, especially if you will need to process two batches.
- Transfer the cooled base to an ice cream maker and churn it according to the manufacturer's instructions. Transfer the ice cream to a storage container, stirring in the chopped peanuts if you are using them. Gently fold in heaping spoonsful of the grape jelly, softly lifting and spinning it throughout the ice cream. Be careful not to over-mix it. Serve immediately or harden it in your freezer for 8 to 12 hours for a more scoopable ice cream.
SPRING HILL RANCH'S BLUEBERRY SAUCE
A delicious topping or sauce for your ice cream, cheesecake, banana bread or whatever is only minutes away, and it's made with stuff you might often have hanging around the kitchen. The touch of cinnamon makes this one just a little more special, adding a spark to it. The touch of ground nutmeg adds richness and depth. Give it a try!
Provided by Wiley P @WileyP
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, whisk the sugar, cornstarch, cinnamon, nutmeg and water until they are smooth. Bring it to a boil. Cook and stir the mixture for 1 minute or until it has thickened. Stir in the blueberries and return it to a boil. Reduce the heat and cook, stirring often for 5 minutes.
- You can leave the berries whole in the sauce for a rustic presentation or squish them and then strain the sauce for a smoother sauce.
SPRING HILL RANCH'S CHOCOLATE CHILE CAKE
This is a VERY Southwestern dessert combining the flavors of chocolate, coffee, cinnamon, and chile. It is gluten-free, but believe me, the calories have not been removed! Once you taste it, though, you will understand why we love it so much. I got the initial recipe from Chef Daisy Martinez, who had a short-run show on TV about...
Provided by Wiley P
Categories Chocolate
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. NOTE: 10 hours of cool-down and chill time are NOT included in the above preparation time
- 2. Adjust an oven rack in the middle position and preheat the oven to 375°. Prepare a 9-inch spring form pan by cutting a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. You will be using a bain marie (water bath) in the baking, so put your water on to a boil. To assure no water seeps into your pan, tear off an 18-inch length of heavy duty aluminum foil, center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan.
- 3. In a medium saucepan over low heat, bring the espresso, brown sugar and the cinnamon sticks to a simmer. Simmer the mixture until the syrup has thickened a little and has become very fragrant, about 20 minutes. A cube or two at a time, stir in the butter, adding more as it melts. Stir in the cayenne pepper. Set aside.
- 4. Place the semi-sweet and the unsweetened chocolates in a large mixing bowl. Pour in the hot coffee mixture and whisk until the chocolate is completely melted. Whisk in the beaten eggs until they are completely blended and the mixture is smooth.
- 5. Scrape the batter into your prepared spring-form pan. Set the pan in a large, deep, oven-proof skillet or roasting pan and set it on the oven rack. Pour in enough boiling water to come halfway up the sides of the pan. The cake will bake from the edges inward. If you take a peek at it after about 40 minutes, the outer 1/2-2/3 will appear cooked while the rest will still be soft. Bake it until the center is set and barely wiggles when you shake the pan gently, 50 to 70 minutes.
- 6. Carefully remove the cake from the water bath and place it on a cooling rack to cool it to room temperature, about 2 hours. Remove the foil and chill the cake in the pan in the refrigerator for at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release the sides. Place a platter on top of the cake and flip it over. Remove the bottom of the pan, and peel off the parchment. Keep the cake in your refrigerator until about half an hour before serving. Store any that might escape being eaten in the refrigerator.
More about "spring hill ranchs cinnamon ice cream recipes"
CINNAMON ICE CREAM (NO-CHURN) - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
5/5 (6)Total Time 4 hrs 10 minsCategory DessertPublished Dec 1, 2022
CAFE MIKI - 245 PHOTOS & 127 REVIEWS - 14569 POTOMAC MILLS RD …
Web Specialties: We offer custom teas and bubble tea style beverages. Choose your sweetness, ice levels, and inclusions, such as honey boba or brown sugar boba! We also have …
From yelp.com
42 Yelp reviewsLocation 14569 Potomac Mills Rd Woodbridge, VA 22192
From yelp.com
42 Yelp reviewsLocation 14569 Potomac Mills Rd Woodbridge, VA 22192
THE CREAMERY
Web Fine Ice-Cream and other Treats since 1984 . ... using only the highest quality ingredients and made with our family recipes. We invite you try them all! Ice - Cream Flavors. …
From creameryalexandria.com
From creameryalexandria.com
APPLE CINNAMON ROLLS WITH CREAM CHEESE CHAI FROSTING.
Web Nov 4, 2016 Bake the rolls for 25 minutes or until golden brown. Meanwhile, make the frosting. In a medium bowl, beat together the cream cheese, butter and vanilla until fluffy. Add the powdered sugar, …
From halfbakedharvest.com
From halfbakedharvest.com
SPRING HILL RANCHS CINNAMON ICE CREAM RECIPES
Web 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 …
From tfrecipes.com
From tfrecipes.com
CRISPY BáNH Mì SPRING ROLLS WITH CREAMY CHILI MAYO RECIPE
Web Aug 9, 2018 To Serve: Heat oil in a large wok or Dutch oven to 325°F as registered on an instant read thermometer. Add 10 to 15 rolls and cook, agitating occasionally with a wire …
From seriouseats.com
From seriouseats.com
THE BEST 10 ICE CREAM & FROZEN YOGURT NEAR WOODBRIDGE, VA …
Web Best Ice Cream & Frozen Yogurt in Woodbridge, VA 22191 - Campbells Frozen Custard, Cafe Miki, La Neveria Michoacana, Frostie Moose, sweetFrog Premium Frozen Yogurt, …
From yelp.com
From yelp.com
CINNAMON ICE CREAM RECIPE | KING ARTHUR BAKING
Web 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 …
From kingarthurbaking.com
From kingarthurbaking.com
MAPLE CINNAMON CRUNCH ICE CREAM - MY COUNTRY TABLE
Web Aug 12, 2018 Add the maple syrup to a small saucepan. Simmer over medium heat until syrup has reduced to about 2/3 cup, approximately 30 minutes. Remove from heat and set aside. Add the eggs, milk, sugar, …
From mycountrytable.com
From mycountrytable.com
SPRING HILL RANCH'S CINNAMON ICE CREAM | RECIPE - PINTEREST
Web Cinnamon ice cream is a real treat here at the ranch, usually reserved for special occasions. And it goes oh, so well with chocolate cake, es Oct 5, 2014 - Cold, super …
From pinterest.com
From pinterest.com
PEACH CINNAMON ROLLS (MADE WITH FRESH PEACHES)
Web Mar 18, 2023 Melt ⅓ cup butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle ¼ cup sugar and ¾ cup brown sugar over butter. Arrange peach slices evenly over the dough and sprinkle …
From favfamilyrecipes.com
From favfamilyrecipes.com
SAVORY BUTTERMILK RANCH ICE CREAM | MCCORMICK
Web 1 Whisk egg yolks, sugar, garlic powder, dill weed, onion powder salt and zest in large heat-safe bowl until well blended. Set aside. Heat cream and buttermilk in medium saucepan …
From mccormick.com
From mccormick.com
COLD STONE CREAMERY - MENU
Web Layers of moist Red Velvet Cake, Strawberry Puree and Strawberry Ice Cream with Graham Cracker Pie Crust wrapped in fluffy Strawberry Frosting. Strawberry Passion™ Petite …
From coldstonecreamery.com
From coldstonecreamery.com
APPLE CINNAMON SPRING ROLLS - ROOTHY BUSH COOKING - YOUTUBE
Web http://www.roothy.com.auFor many years I have carried some sort of pastry in my ENgel fridge whenever I have gone bush, simply because you can make so many ...
From youtube.com
From youtube.com
SPRING HILL RANCHS CINNAMON ICE CREAM RECIPES RECIPE
Web 4 c half & half: 1/2 vanilla bean pod, cut in half and scraped: 10 stick (3") mexican cinnamon: 1/2 tsp ground cinnamon: 1 pinch table salt: 1/2 c (packed) light brown sugar
From recipert.com
From recipert.com
You'll also love