HOMEMADE APPLE CINNAMON ICE CREAM
Provided by Fork Knife Swoon
Time 1h
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
- Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
- Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer's instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
- Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.
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.
APPLE STREUSEL ICE CREAM
If you're a fan of apple pie, you'll be sweet on this delicious ice cream. The creamy concoction is flavored with sauteed apple, cinnamon, caramel topping and a homemade streusel mixture. One scoop just isn't enough! -Karen Delgado Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 quarts.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. For streusel, combine brown sugar, flour and cinnamon in a bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans. , Press into a 9-in. pie plate. Bake 10-12 minutes or until the edges are browned. Cool slightly; break into small pieces. Cool completely., In a small skillet, melt remaining butter. Stir in apple, sugar and cinnamon. Cook 8-10 minutes or until apple is tender; cool., In a large saucepan, heat milk to 175° stir in sugar until dissolved. Cool. In a large bowl, combine milk mixture; cream and vanilla. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions, adding apple mixture during the last 5 minutes of processing. , Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping.
Nutrition Facts : Calories 344 calories, Fat 19g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 142mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE PIE ICE CREAM
This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts! You won't believe this ice cream, it's elegant taste is rich and unique. It's sure to be everyone's favorite! Eat it as soon as you have mixed it, or keep it in the freezer for later. If you freeze it, let it thaw about 15 minutes before eating.
Provided by RITANASCIMENTO
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
- Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
- Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
- When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.
Nutrition Facts : Calories 779.8 calories, Carbohydrate 63.9 g, Cholesterol 232.7 mg, Fat 56 g, Fiber 2 g, Protein 9.8 g, SaturatedFat 28.5 g, Sodium 270 mg, Sugar 40.2 g
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 (FOR ELECTRIC ICE CREAM MACHINE)
This recipe was posted in answer to a message board request. It was one of many recipes that came with my ice cream machine. Cinnamon ice cream is yummy on warm apple pie, baked apples, bread pudding or just in a bowl by itself, on a hot night. Freezing time for this recipe is 30 minutes in my electric ice cream machine. Time may vary according to the manufactures directions for your ice cream maker. Cook/Prep times do not include the 1 to 2 hour chilling time needed before processing/freezing the cooked mixture. Note: The egg yolk gives the finished product a better texture.
Provided by Dee514
Categories Frozen Desserts
Time 15m
Yield 1 Quart
Number Of Ingredients 6
Steps:
- Lightly beat egg yolk (if using).
- Stir in sugar and 1/2 cup of half& half (if not using the egg yolk, just combine the sugar and 1/2 cup of half& half) in a saucepan.
- Cook over low heat (or microwave) stirring frequently, until mixture thickens a bit.
- Whisk cooked mixture together with remaining ingredients.
- Cool and chill mixture for a few hours (1-2 hours).
- Pour cold mixture into ice cream machine and process according to manufacturer's directions.
Nutrition Facts : Calories 1584.5, Fat 120, SaturatedFat 73.6, Cholesterol 581.6, Sodium 198.4, Carbohydrate 120, Fiber 1.4, Sugar 100.9, Protein 14.6
CINNAMON STICKY-BUN ICE CREAM
This creamy homemade cinnamon ice cream has a rich caramel swirl and chunks of cinnamon buns. Serve the extra caramel sauce over this or other ice cream or pound cake.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/4 quarts.
Number Of Ingredients 11
Steps:
- In a large heavy saucepan, heat milk and 2/3 cup sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon., Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in 2 cups cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., For caramel, combine the butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add the remaining sugar; cook and stir until sugar is dissolved., Bring to a boil over medium heat without stirring. Boil for 4 minutes without stirring. Continue to boil for 12-15 minutes, stirring constantly or until mixture is caramel-colored. Remove from the heat. Carefully stir in remaining cream until smooth; set aside to cool., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze., In a large freezer container, layer a third of the ice cream, 1/2 cup caramel, 2/3 cup cinnamon buns and 3 tablespoons pecans. Repeat two times. Swirl mixture; freeze until firm. Serve with remaining caramel.
Nutrition Facts : Calories 425 calories, Fat 30g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 160mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
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
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