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 ICE CREAM
Steps:
- Temper the egg yolks, and add to cinnamon cream mixture: In a separate bowl, whisk together the egg yolks. Slowly, pour the warm milk mixture into the egg yolks, whisking constantly to keep the eggs from cooking. Pour the mixture back into the saucepan.
Nutrition Facts : Calories 356 kcal, Carbohydrate 23 g, Cholesterol 233 mg, Fiber 0 g, Protein 8 g, SaturatedFat 16 g, Sodium 216 mg, Sugar 22 g, Fat 27 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g
CINNAMON ICE CREAM WITH CINNAMON CRISPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling.
- Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes.
- Remove the cinnamon sticks from the half-and-half mixture and discard. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so.
- Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool.
- Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours.
- For the cinnamon crisps: Preheat the oven to 350 degrees F.
- Combine the sugar and cinnamon in a small bowl. Place the tortillas on a baking sheet and brush both sides with the butter. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
- Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature. Break into large pieces and set aside.
- Serve the ice cream with the cinnamon crisps.
CINNAMON ICE CREAM
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 40m
Yield 6 scoops
Number Of Ingredients 6
Steps:
- Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
- Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.
Nutrition Facts : Calories 422 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 19 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CINNAMON RED HOT ICE CREAM
This is my favorite ice cream. It's creamy and full of flavor and has that little hot bite of red hot candies.
Provided by Scott Swenson
Categories Ice Cream
Time 4h20m
Yield 10
Number Of Ingredients 4
Steps:
- Whisk 1 cup cream and egg yolks together in a bowl until smooth.
- Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes.
- Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
- Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
- Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 24.5 g, Cholesterol 124.1 mg, Fat 24.1 g, Protein 2.9 g, SaturatedFat 14.7 g, Sodium 47.7 mg, Sugar 13.6 g
RED HOT CINNAMON CIDER
This hot cider is addicting. The recipe is enough for a small crowd but you can easily alter the ingredients to your needs by cutting the recipe in half or a quarter even.
Provided by Stoblogger
Categories Beverages
Time 35m
Yield 192 ounces, 24 serving(s)
Number Of Ingredients 5
Steps:
- Put all the liquid ingredients in 42 cup coffee percolator.
- Fill basket with remaining ingredients.
- Plug in and brew.
- Cider is done when coffee maker stops perking.
- Makes approximately 24 (8 ounce) servings.
- OR, put liquid ingredients in a large kettle and tie the dry ingredients into a cheesecloth pouch. Simmer for about half an hour and serve.
Nutrition Facts : Calories 27.6, Sodium 5.7, Carbohydrate 7.1, Sugar 7.1
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CINNAMON ICE CREAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (8)Calories 390 per servingTotal Time 50 mins
- 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 warm, spicy flavor of this ice cream; we don't recommend leaving it out., Chill this base in the refrigerator for 2 to 3 hours, or up to overnight.
- If your ice cream maker has a removable bowl that needs to chill in the freezer, make sure it's fully chilled before using., Freeze in your ice cream machine according to the manufacturer's directions.
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- In increments of 1/4 cup, pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
- Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, at least 1 hour.
- Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.
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