Cinnamon Clove Ice Cream Recipes

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CINNAMON SWIRL ICE CREAM



Cinnamon Swirl Ice Cream image

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 1 quart

Number Of Ingredients 6

1/4 cup dark brown sugar
2 tablespoons water
1 teaspoon cinnamon
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 quart vanilla ice cream, softened

Steps:

  • In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup.
  • Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately.

CINNAMON-CLOVE ICE CREAM



Cinnamon-Clove Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dairy     Dessert     Freeze/Chill     Spice     Winter     Cinnamon     Clove     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 6

2 cups whole milk
2 cups whipping cream
1 cup sugar
6 whole cinnamon sticks
16 whole cloves, slightly crushed
8 large egg yolks

Steps:

  • Combine milk, cream, 1/2 cup sugar, cinnamon and cloves in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Cover; steep 1 hour.
  • Whisk yolks and 1/2 cup sugar in bowl until well blended. Bring milk mixture to simmer. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill uncovered until cold, stirring occasionally, about 2 hours.
  • Process chilled custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be prepared 3 days ahead. Keep frozen.)

CINNAMON ICE CREAM



Cinnamon Ice Cream image

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

1 cup white sugar
1 ½ cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

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 II



Cinnamon Ice Cream II image

A rich custardy ice cream that is loaded with cinnamon. Perfect with peach cobbler, apple pie, or almost any of your favorite cakes.

Provided by Alexa

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

¾ cup heavy cream
2 tablespoons sour cream
6 eggs
⅔ cup sugar
2 cups milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
  • In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
  • When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.

Nutrition Facts : Calories 237 calories, Carbohydrate 21.3 g, Cholesterol 176.5 mg, Fat 13.9 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 7.5 g, Sodium 88 mg, Sugar 19.9 g

CINNAMON-CLOVE ICE CREAM



Cinnamon-Clove Ice Cream image

This is really, really good with apple crisp or pie. You'll need an ice cream maker to prepare this recipe.

Provided by Aunt Cookie

Categories     Frozen Desserts

Time 4h

Yield 10 serving(s)

Number Of Ingredients 6

2 cups whole milk
2 cups whipping cream
1 cup sugar
6 cinnamon sticks
16 whole cloves, crushed
8 large egg yolks

Steps:

  • Combine the milk, cream, 1/2 cup sugar, and spices in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  • Remove from heat, cover, and allow to steep for 1 hour.
  • Whisk egg yolks and 1/2 cup sugar in a large bowl.
  • Bring milk to a simmer again. Gradually whisk the milk in to the egg yolks; return to the pan.
  • Stir over medium-low heat until the custard leaves a path on the back of a spoon when your finger is drawn across it. Don't let the mixture boil!
  • Strain into another bowl, and chill uncovered until cold, stirring occasionally (about 2 hours).
  • Process in an ice cream maker, according to manufacturer directions.

Nutrition Facts : Calories 314.7, Fat 22.8, SaturatedFat 13.2, Cholesterol 237.9, Sodium 44.1, Carbohydrate 24, Sugar 22.7, Protein 4.7

CINNAMON ICE CREAM



Cinnamon Ice Cream image

Provided by Food Network

Categories     dessert

Time 38m

Yield 1 quart

Number Of Ingredients 7

2 cups half-and-half
2 cups heavy cream
1/2 vanilla bean, split lengthwise
1 cinnamon stick
3/4 teaspoon ground cinnamon
9 egg yolks
3/4 cup sugar

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.

CINNAMON ICE CREAM



Cinnamon Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 6

1 (4-inch-long) cinnamon stick, preferably a fragrant variety like Ceylon or canela
2/3 cup sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon fine sea salt
6 large egg yolks

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

HOMEMADE CINNAMON ICE CREAM



Homemade Cinnamon Ice Cream image

Make and share this Homemade Cinnamon Ice Cream recipe from Food.com.

Provided by Danny Beason

Categories     Frozen Desserts

Time 27m

Yield 1/2 gal

Number Of Ingredients 6

2 cups heavy cream
2 cups whole milk
1/2 vanilla bean
3 cinnamon sticks
1/2 cup granulated sugar
6 egg yolks

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.

Nutrition Facts : Calories 5235.2, Fat 432.7, SaturatedFat 255, Cholesterol 3667.5, Sodium 840.3, Carbohydrate 277.2, Sugar 253.2, Protein 80.1

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Top Asked Questions

How do you infuse ice cream with cinnamon?
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort 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.
How do you make spicy ice cream with heavy cream?
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.
Can you freeze vanilla ice cream with cinnamon and vanilla extract?
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.
How do you make hot milk with cinnamon sticks?
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.

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