Mean Mr Cinnamon Custard Cinnamon Ice Cream Recipes

MEAN MR. CINNAMON CUSTARD (CINNAMON ICE CREAM)

Steps:

• Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans (or add 1 tsp of the vanilla extract). Bring just to simmer.
• Whisk sugar and yolks in large bowl to blend.
• Gradually whisk hot cream mixture into the sugar and yolk mixture in the large bowl (Make sure to coddle the eggs by whisking a small amount of the hot mixture to the eggs BEFORE adding the rest). Return mixture to same saucepan.
• Continuously stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minute (do not boil).
• Strain into large bowl.
• Whisk in ground cinnamon and add the last 1/2 tsp of vanilla extract.
• Chill until cold, about 2 hours. I've found it's easier to chill if it's in a metal bowl.
• Transfer custard to ice cream maker and process according to manufacturer's instructions.
• Transfer ice cream to a covered container and freeze until firm.

PEACH-CINNAMON ICE CREAM

Steps:

• Combine the first 3 ingredients in a bowl.
• Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
• Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon; do not boil.
• Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon.
• Cover and chill 4 hours.
• Pour mixture into freezer container of a 6-quart electric ice cream maker.
• Freeze according to manufacturer's instructions.
• Can eat immediately (soft serve) or transfer to freezer container and freeze until desired firmness.

HELADO DE CANELA (SPANISH CINNAMON ICE CREAM)

Steps:

• CINNAMON MILK/CREAM:
• Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
• Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
• Remove from the fire.
• CUSTARD:.
• Beat the egg yolks until runny.
• Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
• Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
• Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
• ICE CREAM:.
• Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, "ripen" for several hours by placing in your freezer.

CINNAMON ICE CREAM

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.

DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD

Steps:

• Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
• Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.

SAIGON CINNAMON ICE CREAM

Steps:

• Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
• Over medium heat, bring to a simmer.
• In a separate bowl, whisk together the egg yolks with remaining ½ cup of sugar.
• In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
• Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
• When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
• Cover and place in refrigerator until chilled, about 2 hours.
• When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
• Transfer mixture to ice cream maker, and process according to manufacturer's instructions.
• Transfer to a container and freeze until firm.

BROWN SUGAR & CINNAMON ICE CREAM

Steps:

• Place all ingredients into a large mixing bowl. Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated. Then increase the speed a bit and mix until frothy.
• Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions) or until mixture resembles soft-serve ice cream.
• Using a rubber spatula, quickly turn ice cream into a freezer container. I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way. Freeze for 2-4 hours or until frozen solid or to your preferred consistency.
• Serve and enjoy!

HOMEMADE CINNAMON ICE CREAM

Steps:

• In a large saucepan, bring heavy cream, milk,vanilla bean and cinnamon sticks to a simmer and cook for 12 minutes, stirring frequently.
• In a bowl, combine sugar and egg yolks.
• Very slowly add cream mixture, a little at a time, stirring constantly until eggs are warm to the touch.
• Add mixture back to the saucepan and cook over low hear until the mixture coats the back of the spoon.
• Transfer to a bowl and cool.
• Refrigerate until chilled.
• Remove the vanilla bean and cinnamon sticks.
• Freeze according to ice cream manufacture's directions.
• This makes a small freezer of ice cream.

CHOCOLATE CUSTARD ICE CREAM

Steps:

• In a pan, place the can of condensed milk (unopened) and cover it completely with water. Bring to boil, then simmer for about 3 hours, making sure the can stays covered in water.
• Once it's done, leave it to cool completely, then open it carefully.
• Combine the water and evaporated milk. Mix a little of the milk mixture with the custard powder.
• Add the rest of the milk and heat to thicken. Stir in the boiled condensed milk then chill the mixture in the fridge.
• Grate the chocolate and beat it into the mixture with the egg.
• Place in the freezer until it begins to freeze, then beat with an electric beater.
• Place in the freezer again until hard. Alternatively you can place it in an ice cream churner.