Mean Mr Cinnamon Custard Cinnamon Ice Cream Recipes

CINNAMON ICE CREAM

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.

CINNAMON ICE CREAM II

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.

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.

CINNAMON ICE CREAM WITH CINNAMON CRISPS

Steps:

• For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling.
• Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes.
• Remove the cinnamon sticks from the half-and-half mixture and discard. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so.
• Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool.
• Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours.
• For the cinnamon crisps: Preheat the oven to 350 degrees F.
• Combine the sugar and cinnamon in a small bowl. Place the tortillas on a baking sheet and brush both sides with the butter. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
• Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature. Break into large pieces and set aside.
• Serve the ice cream with the cinnamon crisps.

HOMEMADE CINNAMON ICE CREAM

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.

BROWN SUGAR & CINNAMON ICE CREAM

Steps:

• Place all ingredients into a large mixing bowl. Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated. Then increase the speed a bit and mix until frothy.
• Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions) or until mixture resembles soft-serve ice cream.
• Using a rubber spatula, quickly turn ice cream into a freezer container. I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way. Freeze for 2-4 hours or until frozen solid or to your preferred consistency.
• Serve and enjoy!

CINNAMON ICE CREAM

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.

BAKED CUSTARD WITH CINNAMON

Steps:

• In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.