CINNAMON WHIPPED CREAM
The inspiration for the whipped cream came from Bon Appetit December 2002 issue. I've changed the measurements to my own taste. This whipped cream is delicious on anything with apples such as pie, cobbler and apple bread (see recipe 76946 for a great combo). Also would be nice on top of hot chocolate or coffee!
Provided by MelanieV
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
- Beat on high speed.
- Slowly add sugar, cinnamon and vanilla.
- Continue beating until stiff peaks form.
- Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
- Continue to wipe until dry and place inside freezer with beaters or whisk.
- Leave in freezer for 10 minutes to chill then use to make whipped cream.
BASIL OIL AND CINNAMON OIL
Provided by Michael Chiarello : Food Network
Categories condiment
Time 4h21m
Yield 1 1/3 cups each
Number Of Ingredients 2
Steps:
- Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.;
- 2 cups pure olive oil
- 1/2 cup ground cinnamon
- In a large saute pan, heat olive oil over medium-high heat. Add cinnamon, stir to combine, and simmer for about 3 minutes. Strain through a fine-mesh strainer lined with a coffee filter into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 month.
CINNAMON-BASIL ICE CREAM
I started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk to 175°. Remove from the heat; add basil and cinnamon stick. Cover and steep 30 minutes. Strain, discarding basil and cinnamon stick., Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally until cool, about 5 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) , Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. , If desired, sprinkle with ground cinnamon.
Nutrition Facts : Calories 353 calories, Fat 23g fat (13g saturated fat), Cholesterol 243mg cholesterol, Sodium 53mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 6g protein.
CINNAMON BASIL-INFUSED WHIPPED CREAM
Provided by Matt Lee And Ted Lee
Categories dessert
Time 45m
Yield 3 1/2 to 4 cups
Number Of Ingredients 4
Steps:
- Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.
- Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 5 grams
More about "cinnamon basil infused whipped cream recipes"
HOW TO MAKE INFUSED WHIPPED CREAM
From food52.com
Estimated Reading Time 5 mins
7 WAYS TO MAKE FLAVORED WHIPPED CREAM
From gettystewart.com
BASIL INFUSED WHIPPED CREAM | MY DELICIOUS …
From mydeliciousblog.com
10 BEST CINNAMON BASIL RECIPES | YUMMLY
From yummly.com
THE BEST HOMEMADE CINNAMON WHIPPED …
From twosisterscrafting.com
WHISKEY WHIPPED CREAM RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CINNAMON WHIPPED CREAM | RECIPE POCKET
From recipepocket.com
NUGGET MARKETS INFUSED WHIPPED CREAM FIVE WAYS RECIPE
From nuggetmarket.com
CINNAMON WHIPPED CREAM | MCCORMICK GOURMET
From mccormick.com
BASIL INFUSED WHIPPED CREAM RECIPE FROM H-E-B
From heb.com
CINNAMON WHIPPED CREAM - SOUTHERN LIVING
From southernliving.com
CINNAMON BASIL-INFUSED WHIPPED CREAM RECIPE - NYT COOKING
From cooking.nytimes.cf
HOW TO MAKE INFUSED WHIPPED CREAM | KING ARTHUR BAKING
From kingarthurbaking.com
14 DESSERT-MAKING TIPS FROM INA GARTEN THAT YOU NEED TO KNOW
From thedailymeal.com
CINNAMON WHIPPED CREAM • PANCAKE RECIPES
From pancakerecipes.com
CINNAMON BASIL RECIPES - NYT COOKING
From cooking.nytimes.com
HOW TO INFUSE WHIPPED CREAM | RECIPE | KITCHEN STORIES
From kitchenstories.com
CINNAMON WHIPPED CREAM - BAKING MISCHIEF
From bakingmischief.com
TEN WAYS TO MAKE FLAVORED WHIPPED CREAM - PREPARED PANTRY
From blog.preparedpantry.com
CINNAMON BASIL INFUSED WHIPPED CREAM RECIPES- WIKIFOODHUB
From wikifoodhub.com
FRUITY PEBBLES ICE CREAM - IN FINE TASTE
From infinetaste.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love