Hazelnut Honey Cinnamon Ice Cream Recipes
HONEY-CINNAMON ICE CREAM
Provided by Joanne Chang
Categories Milk/Cream Ice Cream Machine Dairy Dessert Freeze/Chill Christmas Fourth of July Thanksgiving Frozen Dessert Condiment Spice Birthday Honey Cinnamon Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 quarts
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
- In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
- Churn in an ice cream maker according to the manufacturer's directions.
- When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.
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 HONEY ICE CREAM
From a Cinco de Mayo Celebration booklet. Rich and delicious - sounds like a nice celebration or special occasion dessert. Prep time does not include refrigeration time or freezing time.
Provided by DailyInspiration
Categories Ice Cream
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk in a two-quart saucepan over medium heat, but do not boil; stir in cinnamon, honey and salt.
- Pour about 1/2 cup hot milk into eggs and beat with a whisk; pour eggs into saucepan with remaining milk mixture.
- Cook and stir over medium-low heat. Stir in cream and vanilla. Refrigerate overnight or until cold. Freeze in ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 290.1, Fat 20.4, SaturatedFat 12.4, Cholesterol 109.2, Sodium 72.8, Carbohydrate 24.9, Fiber 0.2, Sugar 21.1, Protein 3.9
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