Cinnamon Vanilla Ice Cream Recipes

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.

CINNAMON ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Place the ice cream in a bowl. Let stand for 3 minutes to slightly soften it.
• Sprinkle 1/8 teaspoon of the cinnamon over the ice cream, then stir until it is well distributed.
• Taste for seasoning, and add more cinnamon if desired. Serve immediately or cover and place in the freezer for a bit if you prefer firmer ice cream. Use it soon because refrozen ice cream often gets an unpleasant grainy texture and isn't as smooth and creamy.

SALTY VANILLA AND CINNAMON ICE CREAM

Steps:

• In a medium saucepan over medium heat, add the split vanilla bean, cinnamon and nutmeg. Bring the milk to just a simmer, cover and turn off the heat. Let the spices steep, about 15 minutes.
• In a large nonreactive bowl, add the egg yolks and both sugars. Whisk until the sugar is mostly dissolved into the egg yolks, about 2 minutes.
• Temper the eggs into the milk by adding 1 cup or so cooled milk to the egg mixture, whisking constantly. Continue slowly adding the milk to the egg mixture until both are combined.
• Transfer the milk mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon, 2 minutes or so. Remove the pan from the heat and add the heavy cream, vanilla extract and salt. Strain through a fine sieve into a cooled bowl. Stir the mixture occasionally until cooled completely. Stir the vanilla extract into the cooled custard. Refrigerate for 1 hour.
• Pour the mixture into an ice cream maker and freeze according to the manufacturers' instructions. Serve the ice cream in waffle cones and garnish with chopped Marcona almonds and coarse sea salt.

CINNAMON ICE CREAM

Steps:

• Let the ice cream thaw in the refrigerator for 1 hour or stand at room temperature for 10 to 15 minutes to soften. Transfer the ice cream to a large mixing bowl and gently stir in the ground cinnamon until mixed but slightly marbled. Return the ice cream to the original container and freeze.

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 ICE CREAM

Steps:

• In a saucepan over medium heat, heat the half-and-half, cream, vanilla, cinnamon stick and ground cinnamon, whisking occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
• Whisk together the egg yolks and the sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, in a bowl, put two handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker.