SAIGON CINNAMON ICE CREAM
I had this ice cream at the Blue Talon restaurant in Williamsburg- heavenly served with a warm, peach cobbler.
Provided by skat5762
Categories Frozen Desserts
Time 5h30m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
- Over medium heat, bring to a simmer.
- In a separate bowl, whisk together the egg yolks with remaining ½ cup of sugar.
- In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
- Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
- When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
- Cover and place in refrigerator until chilled, about 2 hours.
- When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
- Transfer mixture to ice cream maker, and process according to manufacturer's instructions.
- Transfer to a container and freeze until firm.
Nutrition Facts : Calories 1906.1, Fat 120.3, SaturatedFat 69.8, Cholesterol 1130.1, Sodium 394.1, Carbohydrate 185.3, Fiber 2.9, Sugar 176.2, Protein 30.6
BLACKBERRY ICE CREAM
Started with Dee514's Cinnamon Ice Cream (#67382) and grew from there. Has gorgeous deep lavender color and rich blackberry flavor. A hint of rich cinnamon (I use Penzey's Vietnamese Cinnamon) adds an exotic depth to it. Uses electric ice cream maker. Prep time doesn't include chilling base. Cook time is freezing time.
Provided by ktdid
Categories Frozen Desserts
Time 45m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly. Puree in blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.
- Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min).
- Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture. Whisk in blackberry puree.
- Cool and chill the ice cream base mixture for 1-2 hours or overnight.
- Pour cold mixture into electric ice cream machine and process according to manufacturer's directions (takes about 25 minutes in my Cuisinart electric ice cream maker).
CINNAMON-RUM ICE CREAM
As befitting a diner dessert, this ice cream is thick and rich and perfectly accents the apple tartlet. Cinnamon ice cream generally falls into three categories: infused via cinnamon sticks during the milk warming; ground cinnamon added during the milk warming; and ground cinnamon added at the very end. You can't get a real cinnamony flavor from the sticks alone, and adding ground cinnamon too early makes for a very strange texture. The third option lends a nice flavor and texture and leaves the custard pleasantly speckled.
Provided by Matt Lewis
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160°F to 170°F (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.
CINNAMON TOAST ICE CREAM
We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.
Categories Milk/Cream Ice Cream Machine Dairy Dessert Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 quarts
Number Of Ingredients 12
Steps:
- Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
- While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
- Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.
- Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Cool in pans on racks, then transfer bread crumbs to a bowl.
- Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.
- Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°F (do not let boil).
- Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Freeze custard in ice cream maker until almost firm. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
More about "saigon cinnamon ice cream recipes"
CINNAMON ICE CREAM (SAIGON CINNAMON) | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 52 minsServings 8
NO-CHURN VIETNAMESE COFFEE ICE CREAM - ONCE UPON A CHEF
From onceuponachef.com
- In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.
- With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
- Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.
SINFULLY SMOOTH CREAMY CINNAMON ICE CREAM NO-CHURN
From allourway.com
- Chill the bowl and beaters 15 minutes before whipping the cream. I just stick them both in the freezer.
- Mix the sweetened condensed milk, flavored vodka, cinnamon, and vanilla in a bowl and put in freezer.
CINNAMON ICE CREAM - KING ARTHUR BAKING
From kingarthurbaking.com
- In a large mixing bowl, whisk together the brown sugar and milk until the sugar dissolves., Blend in the heavy cream, then whisk in the eggs, cinnamon, cinnamon oil, and salt.
- The cinnamon oil is the key to the warm, spicy flavor of this ice cream; we don't recommend leaving it out., Chill this base in the refrigerator for 2 to 3 hours, or up to overnight.
COOK ♥ RECIPE: CINNAMON ICE CREAM (SAIGON CINNAMON)
From kusinatips.blogspot.com
SAIGON CINNAMON ICE CREAM - AMERICAN SPICE RECIPES
From recipes.americanspice.com
VANILLA ICE CREAM – ALLSPICE CULINARIUM
From allspiceonline.com
CINNAMON & BROWN SUGAR ICE CREAM | US FOODS
From dce-uat-a0.usfoods.com
SAIGON CINNAMON ICE CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PURE GROUND ORGANIC SAIGON CINNAMON, VIETNAMESE CASSIA ...
From savoryspiceshop.com
KIRKLAND SIGNATURE GROUND SAIGON CINNAMON /303 G - SHOP ...
OATMEAL CINNAMON ICE CREAM SANDWICHES (SAIGON CINNAMON ICE ...
From 52scoops.wordpress.com
SAIGON CINNAMON - GROUND - 6.9 KG (15 LB)
From vanillafoodcompany.ca
CINNAMON MOCHA ICE CREAM SANDWICHES WITH ... - FOOD CHANNEL
From foodchannel.com
CINNAMON ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
GRILLED PEACHES WITH CINNAMON ICE CREAM - FOOD FAM RECIPES
From foodfam.co
CENTRAL MARKET SAIGON CINNAMON ICE CREAM ALLERGY AND ...
From allergeninside.com
CINNAMON: A COMPLETE GUIDE TO TYPES, FLAVORS, AND HOW TO ...
From kingarthurbaking.com
CINNAMON ICE CREAM (SAIGON CINNAMON) | CINNAMON ICE CREAM ...
From pinterest.co.uk
10 BEST CINNAMON ICE CREAM WITH NO EGGS RECIPES | YUMMLY
From yummly.com
SAIGON CINNAMON ICE CREAM NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CENTRAL MARKET SAIGON CINNAMON ICE CREAM, 1 PT
From centralmarket.com
SAIGON CINNAMON ICE CREAM - AMERICAN SPICE RECIPES ...
From pinterest.com
VIETNAMESE COFFEE ICE CREAM - SAVEUR
From saveur.com
CANTON CREAMERY SAIGON CINNAMON ICE CREAM (32 FL OZ ...
From instacart.com
ANGEL FOOD FRENCH TOAST - LORANN OILS
From lorannoils.com
GROUND SUPREME SAIGON CINNAMON, BOLD CINNAMON FLAVOR ...
From savoryspiceshop.com
FIG, VIETNAMESE CINNAMON & COFFEE ICE CREAM - PINTEREST
From pinterest.com
CALORIES IN CENTRAL MARKET SAIGON CINNAMON ICE CREAM ...
From fitbit.com
VIETNAMESE CINNAMON: RECIPES? - HOME COOKING - CHOWHOUND
From chowhound.com
CINNAMON & COFFEE STRAWBERRY ICE CREAM SANDWICHES
From foodreference.com
CINNAMON ICE CREAM RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
CENTRAL MARKET SMALL BATCH CRAFT ICE CREAM
From centralmarket.com
SAIGON CINNAMON CHOCOLATE POPS - THE MERRYTHOUGHT
From themerrythought.com
CINNAMON ICE CREAM & DULCE DE LECHE RECIPE - THE SPICE HOUSE
From thespicehouse.com
SAIGON CINNAMON ICE CREAM - AMERICAN SPICE BLOG
From blog.americanspice.com
VIETNAMESE ICED COFFEE ICE CREAM. - HOW SWEET EATS
From howsweeteats.com
SAIGON CINNAMON ICE CREAM | SPICEADVICE'S BLOG
From spiceadvice.wordpress.com
SAIGON CINNAMON POWDER | BUY VIETNAMESE ... - SLOFOODGROUP
From slofoodgroup.com
SAIGON CINNAMON - GROUND, 5.2OZ - THE GOURMET WAREHOUSE
From gourmetwarehouse.ca
COFFEE ICE CREAM RECIPE - OLIVE MAGAZINE RECIPES AND ...
From olivemagazine.com
COFFEE-CINNAMON VEGAN ICE CREAM - FOOD AND FLAIR
From foodandflair.com
#time-to-make #course #preparation #desserts #frozen-desserts #equipment #small-appliance
You'll also love