Spring Hill Ranchs Cinnamon Ice Cream Recipes

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
• 2. In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
• 3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
• 4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
• 5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 350°(365º above 6,000 feet). Lightly grease a 12-inch cast-iron skillet or (if you must) a 9"x13"x2" pan.
• 2. In a medium bowl, whisk together the oil, apple sauce, melted butter, eggs, sugar, and vanilla. Peel, core and finely (≈3/8") chop the apples, stirring them in as you go. Stir in the pecans.
• 3. In a large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon until everything is well combined. Make a "well" in center of these dry ingredients. Pour the wet ingredients into the well. Using a spatula or wooden spoon, fold the dry and wet ingredients together just until the flour is dampened. You will find this to be a very thick batter, In fact it's more like a cookie batter. And while it may seem like there are way too many apple pieces, but it all works out in the end.
• 4. Turn the batter into your prepared skillet or baking pan, patting down the top so it's even. Bake for 40-45 minutes until the top is lightly browned and an inserted knife comes out almost clean.
• 5. Let the cake cool in the pan on a cooling rack for 30 minutes before serving. Think seriously about serving this cake with a scoop of vanilla bean ice cream and/or cinnamon spiced whipped cream.

Steps:

• In a saucepan over medium heat, whisk the sugar, cornstarch, cinnamon, nutmeg and water until they are smooth. Bring it to a boil. Cook and stir the mixture for 1 minute or until it has thickened. Stir in the blueberries and return it to a boil. Reduce the heat and cook, stirring often for 5 minutes.
• You can leave the berries whole in the sauce for a rustic presentation or squish them and then strain the sauce for a smoother sauce.

Steps:

• 1. NOTE: 10 hours of cool-down and chill time are NOT included in the above preparation time
• 2. Adjust an oven rack in the middle position and preheat the oven to 375°. Prepare a 9-inch spring form pan by cutting a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. You will be using a bain marie (water bath) in the baking, so put your water on to a boil. To assure no water seeps into your pan, tear off an 18-inch length of heavy duty aluminum foil, center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan.
• 3. In a medium saucepan over low heat, bring the espresso, brown sugar and the cinnamon sticks to a simmer. Simmer the mixture until the syrup has thickened a little and has become very fragrant, about 20 minutes. A cube or two at a time, stir in the butter, adding more as it melts. Stir in the cayenne pepper. Set aside.
• 4. Place the semi-sweet and the unsweetened chocolates in a large mixing bowl. Pour in the hot coffee mixture and whisk until the chocolate is completely melted. Whisk in the beaten eggs until they are completely blended and the mixture is smooth.
• 5. Scrape the batter into your prepared spring-form pan. Set the pan in a large, deep, oven-proof skillet or roasting pan and set it on the oven rack. Pour in enough boiling water to come halfway up the sides of the pan. The cake will bake from the edges inward. If you take a peek at it after about 40 minutes, the outer 1/2-2/3 will appear cooked while the rest will still be soft. Bake it until the center is set and barely wiggles when you shake the pan gently, 50 to 70 minutes.
• 6. Carefully remove the cake from the water bath and place it on a cooling rack to cool it to room temperature, about 2 hours. Remove the foil and chill the cake in the pan in the refrigerator for at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release the sides. Place a platter on top of the cake and flip it over. Remove the bottom of the pan, and peel off the parchment. Keep the cake in your refrigerator until about half an hour before serving. Store any that might escape being eaten in the refrigerator.

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.

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.

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.

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:

• Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Steps:

• In a medium saucepan, whisk together the milk, skim milk powder, and sugar until all of the milk powder has dissolved and no lumps of powder remain. Any remaining sugar granules will dissolve over the heat. Stir in the cream.
• Set the pan over medium-high heat. Cook, stirring constantly until the mixture just reaches the first bubbles of a boil, 5 to 10 minutes. Remove the pan from the heat.
• Meanwhile, in a medium mixing bowl, whisk together the egg yolks. When the cream mixture is ready, while whisking vigorously, temper the yolks by very slowly pouring in two or three cups of the hot milk-cream mixture. Continue to whisk until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk-cream mixture.
• Return the pan to medium heat and continue cooking the mixture, stirring constantly, until it reaches 170º (coats the back of a spoon), 3 to 5 minutes more. Remove the pan from the heat and add the peanut butter and vanilla, whisking vigorously to combine.
• Transfer the pan to your prepared ice bath and let it cool for 15 to 20 minutes, whisking it often to prevent a "skin" from forming. If a few lumps of yolk are there, pour the ice cream base through a fine wire-mesh strainer into a storage container. Cover the container with plastic wrap, right on the surface of the mixture, and refrigerate it for 1 to 2 hours (or overnight) until it is completely cool. The cooler you get it, the quicker it freezes in the ice cream maker. This is important, especially if you will need to process two batches.
• Transfer the cooled base to an ice cream maker and churn it according to the manufacturer's instructions. Transfer the ice cream to a storage container, stirring in the chopped peanuts if you are using them. Gently fold in heaping spoonsful of the grape jelly, softly lifting and spinning it throughout the ice cream. Be careful not to over-mix it. Serve immediately or harden it in your freezer for 8 to 12 hours for a more scoopable ice cream.