CINNAMON ICE CREAM
This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!
Provided by Elizabeth
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h50m
Yield 8
Number Of Ingredients 6
Steps:
- In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
- Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 28.4 g, Cholesterol 104 mg, Fat 17.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 10.5 g, Sodium 47.5 mg, Sugar 25.3 g
CINNAMON SWIRL ICE CREAM
Steps:
- In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup.
- Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately.
CINNAMON COCONUT SWIRL ICE-CREAM
Turn a quart of French Vanilla Ice Cream into something really special! From B. Sander's African Cookbook. Posting for ZWT 4. Approved for ZWT 6 NA*ME.
Provided by cookiedog
Categories Frozen Desserts
Time 15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Soften the vanilla ice cream until it is workable but not melted.
- Fold in cinnamon and shredded coconut, streaking both through the ice cream.
- Refreeze.
Nutrition Facts : Calories 2632.9, Fat 172.1, SaturatedFat 117.8, Cholesterol 787.5, Sodium 769.4, Carbohydrate 246, Fiber 11.6, Sugar 217.2, Protein 33.2
CINNAMON SWIRL VANILLA ICE CREAM BARS
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which brand feels hardest.
Provided by Claire Saffitz
Categories Bon Appétit Frozen Dessert Dessert Ice Cream Cinnamon Almond Summer Kid-Friendly Small Plates
Yield Makes about 24
Number Of Ingredients 9
Steps:
- Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
- Meanwhile, blend cream, cinnamon, a pinch of kosher salt, 1/2 cup almond butter, and 1/2 cup brown sugar in a blender, adding 1-2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
- Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
- Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40-45 minutes.
- Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining 1/2 cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.
- Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.
- Do Ahead
- Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.
COCONUT, CARAMEL & PECAN DAIRY-FREE ICE CREAM
Catering for a dairy-free diet doesn't need to mean missing out on dessert. Enjoy this easy, creamy coconut, caramel and pecan ice cream as a treat
Provided by Good Food team
Categories Dessert, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
- To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.
Nutrition Facts : Calories 275 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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