CINNAMON SWIRL ICE CREAM
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.
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
MINT CHIP ICE CREAM CAKE
Provided by Janet McCracken
Categories Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Birthday Chill Party Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 20 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Coat a large rimmed baking sheet (17x13x1") with nonstick spray. Line bottom with a large sheet of parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, 1-2 minutes. Increase speed to high; add cream of tartar. With mixer running, gradually add sugar. Beat until meringue is soft and pillowy, is tripled in volume, and medium peaks form, 8-10 minutes.
- Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. Pour batter into prepared sheet; smooth top.
- Bake until cake is light golden brown and springs back slightly when pressed, 16-19 minutes. Transfer to a wire rack and let cool in pan for 15 minutes. Invert cake onto rack; peel off paper and let cool completely.
- Using a serrated knife, halve cake crosswise into 2 smaller rectangles. Cover and freeze at least 1 hour or up to 5 days ahead.
- For filling and assembly:
- Place 1 cake rectangle on a large platter or cake stand. Spread 1/2 cup ice cream evenly over cake. Sprinkle crushed cookies evenly over. Spread remaining ice cream over, being careful to keep cookie layer evenly intact. Top with remaining cake rectangle, pressing slightly to adhere. Using an offset spatula, smooth sides of cake. Freeze until ice cream is firm, about 2 hours.
- Place 2 tablespoons cold water into a small heatproof glass or metal bowl. Sprinkle gelatin over; let soften, about 10 minutes.
- Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
- Place chilled cream in a large bowl. Using an electric mixer, beat cream while gradually adding melted gelatin. Beat until soft peaks form. Add powdered sugar and continue to beat until medium peaks form and whipped cream is soft and pillowy (not stiff or grainy). Add green food coloring to achieve a light mint-green hue, 8-10 drops; fold to blend.
- Using an offset spatula, spread whipped cream over entire cake, creating dramatic swirls on top. Scatter sprinkles over. Freeze until cream is set, at least 1 hour. DO AHEAD: Cake can be made 2 days ahead. Keep frozen.
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
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
One of our family favorites for the ice cream machine. Prep time does not include the time for freezing.
Provided by CookingONTheSide
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
- Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
- About 10 minutes into the freezing, add the chocolate chips.
- About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.
BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)
This is a creamy ice cream with a beautiful fresh blueberry and vanilla flavour. I adapted this from a strawberry ice cream recipe that came with my machine. The original calls for 2 Tbsp of vanilla but I reduced the amount so as not to overpower the blueberry flavour. Perfect with fresh blueberries but good with frozen as well.
Provided by Cookin-jo
Categories Frozen Desserts
Time 55m
Yield 10 1/2 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
- Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
- Reduce heat to low.
- Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
- Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
- Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
- Remove from heat, let cool and refrigerate until cold.
- Thaw blueberries if using frozen.
- When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
- Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
- Scrape ice cream into a freezable container and freeze for 2-24 hours.
- The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
- Cooking time is time in the ice cream maker but not freezing time.
Nutrition Facts : Calories 209.7, Fat 15.3, SaturatedFat 9.2, Cholesterol 90.3, Sodium 30, Carbohydrate 16.1, Fiber 0.5, Sugar 14.3, Protein 2.6
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.
CINNAMON ICE CREAM
Steps:
- If you're using the vanilla bean, split it and scrape the inside. Put the vanilla bean and scrapings (or extract) in a saucepan, with milk and 1/2 cup of sugar.
- Cover saucepan and bring to a simmer, then remove from the heat. Let stand 5 minutes. Remove the vanilla bean. Beat 6 egg yolks and 1/2 cup sugar until pale and able to form a ribbon. Slowly beat the hot milk mixture into the egg mixture.
- Place the mixture over low to medium heat and stirring constantly, bring to 183 to 187 degrees F, until thick and evenly and thickly coats the back of a spoon. Immediately remove from the heat and allow to cool to room temperature. Stir in the cinnamon.
- Freeze ice cream in an ice cream maker according to manufacturer's instructions. Remove to a sealable container. Keep in the freezer.
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
EASY ETON MESS ICE CREAM
Serve our Eton mess ice cream in bowls or cones for some proper nostalgia. With vanilla custard, meringue and fresh strawberries, it's deliciously decadent
Provided by Barney Desmazery
Categories Dessert
Time 20m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Tip the strawberries, sugar and lemon juice into a bowl and toss well. Cover and leave to macerate.
- Whisk the custard and cream together in a shallow freezerproof container with a lid until combined. Freeze for 1 hr 30 mins-2 hrs until semi-frozen. If you have a large freezer and a blender, place the jug of the blender in the freezer alongside the ice cream to get cold (this is not essential). Scrape the semi-frozen custard into the blender and pulse until it's the texture of a thick smoothie. Pour back into the container and freeze for another 1-2 hrs until it is the texture of soft-serve ice cream. If you don't have a blender, use a whisk to break up the custard.
- When the custard is ready, spoon the macerated strawberries over the top, leaving most of the syrup in the bowl. Stir the strawberries and a few of the meringue pieces through the custard, then scatter most of the remaining meringues over the top. Freeze for at 3 hrs until the ice cream is scoopable, or overnight. Can be made up to three days ahead and frozen. Leave to soften slightly before serving. Scoop the ice cream into bowls or cones and serve topped with the remaining meringue and strawberry syrup.
Nutrition Facts : Calories 254 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
EASY ICE CREAM (FOR ELECTRIC ICE CREAM MAKER)
This is a quick, easy treat my family's always made. Chocolate chips, pineapple, strawberries can be added to the mix the last 5 minutes.
Provided by melissa_marie22682
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the milk and sugar until well mixed.
- Add vanilla & salt.
- Pour into electric ice cream maker and follow instructions as stated.
CINNAMON 'FRIED' ICE CREAM
Make and share this Cinnamon 'Fried' Ice Cream recipe from Food.com.
Provided by BrendaM
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Place cereal in shallow pan.
- Quickly roll 1 scoop of ice cream at a time in cereal to coat.
- Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
- Cover and freeze about 2 hours or until firm.
- Set oven control to broil.
- Uncover pan.
- Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.
Nutrition Facts : Calories 136.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 52.8, Carbohydrate 15.6, Fiber 0.5, Sugar 14, Protein 2.3
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