Cinnamon Nutty Sauce For Ice Cream Topping Recipes

CREAMY CINNAMON SYRUP

Steps:

• In a small saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes, without stirring. Remove from the heat. Let stand for 5 minutes. , Stir in evaporated milk. Serve warm or cold with ice cream. Refrigerate leftovers.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

PEANUT BUTTER ICE CREAM SAUCE

Steps:

• Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
• Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

CINNAMON NUTTY SAUCE FOR ICE CREAM TOPPING

Steps:

• In a small saucepan combine: sugar, water, cinnamon.
• Bring to boil, allow to boil for 5 minutes.
• Remove from heat and stir in nuts.

BUTTERED PECAN ICE CREAM TOPPING

Steps:

• In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.

ICE CREAM TOPPED WITH APPLESAUCE AND CINNAMON

Steps:

• Warm the Applesauce on the stove or in a microwave. Place the ice cream in a dish. Top with the Applesauce, sprinkle with cinnamon and top with whipped cream if desired.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

BUTTERSCOTCH ICE CREAM TOPPING

Steps:

• In a heavy saucepan, combine all ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool to room temperature. Cover and store in the refrigerator. , To reheat, microwave at 50% power for 1 minute or until heated through. Serve warm over ice cream.

CINNAMON ICE CREAM

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.

CINNAMON-RUM SAUCE

Steps:

• Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
• (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)