Cinnamon Toast Ice Cream Gourmet Magazine Recipes

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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



Cinnamon Ice Cream image

Yield makes 1 quart

Number Of Ingredients 6

2 cups whole milk
2 cups heavy cream
2 cinnamon sticks
1/2 teaspoon ground cinnamon
4 extra-large egg yolks
1/2 cup granulated sugar

Steps:

  • Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse about 30 minutes.
  • Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
  • Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
  • Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain it and chill at least 2 hours in the refrigerator. The base should be very cold before you churn it. Process in an ice cream maker according to the manufacturer's instructions.

CINNAMON COCOA MERINGUES WITH VANILLA ICE CREAM AND CINNAMON CHOCOLATE SAUCE



Cinnamon Cocoa Meringues with Vanilla Ice Cream and Cinnamon Chocolate Sauce image

Categories     Milk/Cream     Blender     Chocolate     Egg     Dessert     Bake     Freeze/Chill     Christmas     Cinnamon     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 13

2 large egg whites
a pinch of cream of tartar
1/2 cup sugar
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
vanilla ice cream
cinnamon chocolate sauce
3/4 cup heavy cream
1/3 cup firmly packed light brown sugar
3 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4cup) unsalted butter, softened
1/2 teaspoon cinnamon

Steps:

  • Make the sauce: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. Makes about 1 1/2 cups. Make the meringues: In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in the middle of a preheated 250°F. oven for 1 1/2 hours and let them cool on the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.

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