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
MAPLE ICE CREAM
This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It's a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain.
Provided by Michelle Edelbaum, Digital Dir
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h50m
Yield 16
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
- Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
- Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
- Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
- Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
- Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 16 g, Cholesterol 139.6 mg, Fat 13 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 39.8 mg, Sugar 12 g
MAPLE APPLE CINNAMON CAKE
What can be better than apple and cinnamon? Apple, cinnamon and maple syrup! This is a delicious light apple coffee cake.
Provided by Redsie
Categories Dessert
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Spray a 9-inch Bundt pan with Pam.
- Make cake: in a large bowl and using a whisk, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil and vanilla.
- In another bowl, stir together 2 cups flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the applesauce mixture just until everything is combined.
- In another bowl, toss together apples, sugar and 1 tbsp flour. Stir the mixture into the batter. Pour it into the prepared pan.
- Place the pan in the centre of the oven and bake for 35 to 40 minutes or until a tester comes out dry.
- Let the pan cool on a wire rack.
- Make icing: in a bowl and using an electric mixer, beat together the icing sugar, syrup and water. Add additional water as needed to achieve spreading consistency. Spread icing over cake.
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MAKE YOUR OWN MAPLE ICE CREAM! (MAPLE CREEMEE’S)
From mimiavocado.com
Reviews 6Servings 12Cuisine AmericanCategory Dessert
- In a small saucepan, heat the maple syrup and let it simmer about 5 minutes until it is reduced to about 3/4 cup. Set aside to cool.
- In a medium saucepan, heat the milk, half and half, and salt over medium/low heat until it just comes to a boil, about 4 minutes.
- While the milk/cream is heating, whisk the egg yolks ina medium bowl for 2-3 minutes until lighter in color.
- When the milk is simmering, remove it from the heat and pour 3/4 cup into the egg yolks, whisking constantly as you pour. Then pour the egg yolk mixture back into the saucepan with the rest of the milk mixture. Put the saucepan back over medium heat and stir constantly for about 5 minutes, until the custard thickens and coats the back of a spoon. (When you run your finger through the custard coating the back of the spoon, you should be able to make a line that doesn't run back on itself.)
MAPLE CINNAMON CRUNCH ICE CREAM
From mycountrytable.com
Reviews 1Estimated Reading Time 7 minsCategory Frozen DessertsTotal Time 3 hrs 50 mins
- Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and mix with a spoon until combined.
- Add the maple syrup to a small saucepan. Simmer over medium heat until syrup has reduced to about 2/3 cup, approximately 30 minutes. Remove from heat and set aside.
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