Cinnamoncoconutswirlicecream Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Distribute the sugar in an even layer on a baking sheet and bake for 8 minutes. While the sugar is baking, add the egg whites to a stand mixer with the salt.
• Once the sugar has been in the oven for 7 minutes, begin beating the whites on high. After a minute they should be foamy. With the mixer still running, gradually sprinkle in the warm sugar, cinnamon and vanilla. Once all of it has been added, beat on high until the meringue is cold, about 10 minutes.
• Reduce the oven temperature to 200 degrees F.
• Line a baking sheet with parchment. Place the crushed cookies on a plate. Using a large ice cream scoop or 2 large spoons, scoop up a big dollop of meringue and place it on the plate of cookies so that they stick to the bottom. Use a spatula to carefully transfer it to the baking sheet.
• Bake until the outsides are crunchy and the insides are still slightly soft, about 2 hours. Allow them to cool completely on the baking sheet until hard, about 30 minutes.

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.

Steps:

• Soften the vanilla ice cream until it is workable but not melted.
• Fold in cinnamon and shredded coconut, streaking both through the ice cream.
• Refreeze.

Steps:

• In a large bowl, stir together the water and 1 teaspoon sugar. Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.
• Sift together the flour, 2 tablespoons sugar, and the salt over the yeast mixture.
• Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.
• Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.
• Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.
• Let rise for one hour at room temperature, or until the dough has doubled in size.
• Preheat the oven to 375°F (190°C).
• Cut the dough into eight equal parts.
• Roll out each piece of dough into a long, thick strip.
• Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.
• Wrap the dough strips around each aluminum cone.
• Arrange the cones point-up in a muffin tin. Brush with egg wash.
• Bake for 18-20 minutes, or until golden brown.
• Cool for 10 minutes.
• On a large plate, mix the cinnamon with the remaining sugar.
• Brush the cones with the remaining melted butter.
• Carefully remove the aluminum foil.
• Roll the cone in cinnamon sugar.
• Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.
• Enjoy!

Steps:

• Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
• Meanwhile, blend cream, cinnamon, a pinch of kosher salt, 1/2 cup almond butter, and 1/2 cup brown sugar in a blender, adding 1-2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
• Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
• Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40-45 minutes.
• Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining 1/2 cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.
• Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.
• Do Ahead
• Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.

Steps:

• In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. , Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. , Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).

Steps:

• Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
• Beat on high speed.
• Slowly add sugar, cinnamon and vanilla.
• Continue beating until stiff peaks form.
• Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
• Continue to wipe until dry and place inside freezer with beaters or whisk.
• Leave in freezer for 10 minutes to chill then use to make whipped cream.

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.