Cinnamon Walnut Ice Cream Recipes

CINNAMON BLACK WALNUT ICE CREAM

Steps:

• In a large bowl, stir together the heavy cream, half-and-half, sugar, walnuts, vanilla, cinnamon, and salt. Cover and refrigerate for 30 minutes. Pour the mixture into the bowl of an ice cream maker and freeze as directed by the manufacturer.

CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

CINNAMON-WALNUT ICE CREAM

Steps:

• In a large bowl, stir sugar and cinnamon to blend well. Add half-and-half, cream and vanilla and stir until sugar dissolves. If desired, cover and chill to develop flavor.Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Stir in nuts. Serve soft or pack to ripen Serve over apple pie, apple crisp or baked apples also delicious with Caramel Sauce on top.

CINNAMON-WALNUT ICE CREAM

Steps:

• 1. In a large bowl, stir splenda and cinnamon to blend well. Add heavy cream, cream and vanilla and stir until splenda dissolves. If desired, cover and chill to develop flavor.2. Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Stir in nuts. Serve soft or pack to ripen.

CINNAMON ICE CREAM

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.

WALNUT DACQUOISES WITH HONEY-WALNUT ICE CREAM

Steps:

• Make the ice cream: Preheat oven to 350 degrees. Toss walnuts with honey and salt on a parchment-lined baking sheet, and spread evenly. Bake, stirring every 3 minutes, until nuts are toasted and crisp, 10 to 12 minutes. Let cool.
• Fold honeyed walnuts into ice cream or sorbet in a bowl. Freeze until just firm, at least 1 hour (or up to 3 days; soften slightly before serving.)
• Make the meringues: Raise oven temperature to 375 degrees. Pulse walnuts, sugar, cinnamon, and salt in a food processor until nuts are finely ground.
• With a mixer fitted with the whisk attachment, beat egg whites with cream of tartar until stiff peaks form. Fold walnut mixture into whites in 2 additions.
• Using a pastry bag fitted with a 1/2-inch plain pastry tip (such as Ateco #806), pipe walnut mixture into sixteen 2 1/2-inch rounds on parchment-lined baking sheets, spacing them 1 inch apart.
• Bake, rotating sheets halfway through, until deep gold, 14 to 16 minutes. Let cool completely on sheets on a wire rack. (Meringues can be stored in an airtight container for up to 2 days.)
• Make the apples: Bring honey to a boil in a medium saute pan over medium-high heat. Cook until amber and fragrant, about 4 minutes. Add butter or margarine and salt, reduce heat to medium, and swirl pan until butter melts. Add apples, and cook, stirring occasionally, until tender, about 5 minutes. Let cool in pan for 10 minutes.
• Assemble dacquoises: Place 1 meringue, flat side up, in each dish. Top with 1 scoop of ice cream and some of the apple slices. Drizzle with sauce from pan. Top with remaining meringue, shiny side up. Serve immediately.