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.
HOMEMADE CINNAMON ICE CREAM
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
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
CINNAMON SWIRL ICE CREAM
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 ICE CREAM
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
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 PRALINE ICE CREAM
Steps:
- Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
- Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
- Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.
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.
CINNAMON ICE CREAM
Provided by Marcela Valladolid
Categories dessert
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Combine the condensed milk and cinnamon in a medium bowl. Set aside.
- Whip the heavy cream in a medium bowl until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture. Transfer to a 9-by-13-inch glass baking dish and cover with plastic wrap. Freeze without stirring until firm, at least 6 hours or overnight.
- Scoop into bowls. Top with candied pecans.
CINNAMON ICE CREAM
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 40m
Yield 6 scoops
Number Of Ingredients 6
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.
Nutrition Facts : Calories 422 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 19 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CINNAMON RED HOT ICE CREAM
This is my favorite ice cream. It's creamy and full of flavor and has that little hot bite of red hot candies.
Provided by Scott Swenson
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h20m
Yield 10
Number Of Ingredients 4
Steps:
- Whisk 1 cup cream and egg yolks together in a bowl until smooth.
- Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes.
- Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
- Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
- Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 24.5 g, Cholesterol 124.1 mg, Fat 24.1 g, Protein 2.9 g, SaturatedFat 14.7 g, Sodium 47.7 mg, Sugar 13.6 g
CINNAMON-HONEY "FRIED" ICE CREAM
Get the delicious crunchy-creamy combo of fried ice cream without the fuss with this easy no-cook recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 3
Steps:
- Scoop 6 (1/2-cup) balls of ice cream onto cookie sheet. Freeze 15 minutes.
- Meanwhile, place cereal in shallow pan. Drizzle 2 tablespoons of the honey evenly over cereal; mix well with fork until crumbly.
- Quickly roll 1 ball of ice cream at a time in cereal mixture to coat; return to cookie sheet. Freeze ice cream balls until firm, about 20 minutes. (If desired, cover and freeze until serving time).
- In small microwavable bowl, microwave remaining 2 tablespoons honey, uncovered, on High 20 to 30 seconds or until warm. To serve, place ice cream balls in individual dessert dishes; drizzle each with 1 teaspoon warm honey.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g
CINNAMON ICE CREAM
Categories Milk/Cream Dairy Dessert Freeze/Chill Thanksgiving Frozen Dessert Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 6
Steps:
- Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.
- Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
CINNAMON DEEP FRIED ICE CREAM
Ok, so usually I try my best to make desserts with as few calories as possible, but when I'm looking to splurge I do it right. This is an amazing dessert that is easy to make, tastes great, and will impress anyone you serve it to.
Provided by Chef James Thomas
Categories Frozen Desserts
Time 16m
Yield 1 Ice Cream Ball, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the cinnamon and sugar together in a small bowl, and roll the ice cream in it. Then roll the ice cream into the crushed corn flakes. Place the ice cream ball back in the freezer to harden. To deep fry, heat the fryer to 375 degrees and drop the ice cream ball in for about 10 seconds. Remove and drain the ice cream ball and place on a dessert plate. Serve with whipped cream if desired.
Nutrition Facts : Calories 643, Fat 8.5, SaturatedFat 5, Cholesterol 31.7, Sodium 213, Carbohydrate 146.1, Fiber 8.4, Sugar 117.7, Protein 4.4
HOMEMADE CINNAMON ICE CREAM (PAULA DEEN)
This recipe comes from a Cooking with Paula Deen magazine. It's a refreshing dessert and perfect on a hot Texas summer night! (The cooking time includes 4 hours of chilling time and the additional 30 minutes is an estimate for freezing in your ice cream maker.)
Provided by Kim D.
Categories Frozen Desserts
Time 5h
Yield 4-6 quarts
Number Of Ingredients 5
Steps:
- In a 2-quart saucepan, combine half-and half and cinnamon sticks.
- Cook for 20 minutes over low heat (do not boil).
- Remove cinnamon sticks and chill milk for 4 hours.
- With an electric mixer, beat whipping cream on high speed, until soft peaks form.
- Add the chilled sweetened condensed milk and continue to beat until stiff peaks form.
- Add chilled half-and-half.
- Pour mixture into the canister for a 4-6 quart ice cream freezer. Add milk, if needed, to fill the canister to the freeze line.
- Freeze according to the ice cream maker's manufacturer's directions.
Nutrition Facts : Calories 1674.5, Fat 107, SaturatedFat 66.7, Cholesterol 388.4, Sodium 635.6, Carbohydrate 144.4, Sugar 108.5, Protein 41.3
CINNAMON ICE CREAM II
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
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
DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD
This is a gourmet blend of smooth and creamy dark chocolate frozen custard with cinnamon. Garnish with an extra sprinkle of cinnamon and a piece of dark chocolate on top.
Provided by House of Aqua
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 6h35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 25.1 g, Cholesterol 231.3 mg, Fat 31.9 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 18.6 g, Sodium 40 mg, Sugar 21.3 g
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