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
HOT BUTTERED RUM BATTER
This is THE batter to use for absolutely delicious and buttery Hot Buttered Rums! You can keep this in the freezer for up to 3 months.
Provided by SHERIMA1
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 40m
Yield 100
Number Of Ingredients 6
Steps:
- Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
- In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 10.3 g, Cholesterol 12.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.7 g, Sodium 31.7 mg, Sugar 10 g
CINNAMON ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- Break cinnamon stick into a food processor. Add sugar and process until finely ground.
- In a small pot, simmer heavy cream, milk, cinnamon sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 63 milligrams, Sugar 16 grams
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
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