HAZELNUT HONEY CINNAMON ICE CREAM
Hazelnut Honey Cinnamon Ice Cream
Provided by Ben | Havocinthekitchen
Categories Dessert
Number Of Ingredients 9
Steps:
- First of all, I would recommend to remove the skins from hazelnuts (If you didn't buy them peeled). You might skip this step, but it's super easy.
- Place the hazelnuts in a baking pan in one layer and place in the oven (175 degrees C/350 degrees F) for about 10-15 minutes or until they are lightly browned and the skins are blistered. Transfer the nuts on a kitchen towel, wrap, and let steam for 1-2 minutes. Rub the nuts in the towel. You will see that most of the skins will come off, so you will need to just separate the hazelnuts from them. Cool and chop roughly the nuts.
- In a medium saucepan over medium heat, add the whipping cream, milk, sugar, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but but don't bring it to a boil!) Remove from heat.
- In a small bowl whisk together the yolks, honey, vanilla extract, and cinnamon.
- Add about 1 cup of the hot milk mixture to the eggs, and whisk until smooth. Incorporating the hot cream in two steps will help prevent the eggs from scrambling.
- Add the egg mixture into the pan with the remaining hot cream.
- Cook over low-medium heat, constantly stirring, until the mixture has thickened and started to steam (But don't bring it to a boil!), between 7-10 minutes.
- Remove from heat. You can sieve the mixture but that's optional.
- Completely cool and refrigerate for a few hours. Try and add more of honey or cinnamon if necessary.
- Once the custard has cooled, place it in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes.
- Once the ice cream is almost ready (5-7 minutes before the cooking time is over), fold in the cooled chopped hazelnuts.
- Transfer to a plastic container and freeze for a few hours.
- Enjoy!
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.
ROASTED HAZELNUT VANILLA ICE CREAM
This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and I adore the crunchy nuts against the cold milky base.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 30m
Yield About a quart
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.
- Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar and the salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
- Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
- In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and purée until a paste forms, 3 to 5 minutes. Scrape paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.
- When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 101 milligrams, Sugar 14 grams
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 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 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
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
HAZELNUT ICE CREAM
A delicious way to use hazelnuts. When served many people exclaim it is the best ice cream they have ever had. Much better than store bought, and much more creative too. Adapted from a great ice cream book.
Provided by MayaPamela
Categories Frozen Desserts
Time 55m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Place hazelnuts in a baking pan and bake for about 10 minutes, until lightly toasted.
- Place nuts on a cloth towel, wrap the nuts up, and rub them together until their papery skins come off.
- Cool nuts.
- In blender or food processor, grind nuts until are finely ground and start to release their oil but still have texture.
- In a double boiler combine half-and-half and the nuts.
- Cook over simmering water for 15 minutes.
- Whisk sugar into the egg yolks.
- Whisk some of the hot half-and-half mixture with the egg yolks return the egg yolk mixture to the pan and cook, stirring constantly, until the custard coats the spoon.
- When done, place the pan in a pan of very cold water and stir until cool.
- Stir the cream and Frangelico or extract into the mixture.
- Cover and refrigerate overnight, or til thoroughly chilled.
- Freeze in an ice cream maker following the manufactuer's directions.
- Enjoy!
CINNAMON ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 6
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
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