CINNAMON ICECREAM RECIPES

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CINNAMON ICE CREAM RECIPE | BBC GOOD FOOD



Cinnamon ice cream recipe | BBC Good Food image

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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 scoops

Number Of Ingredients 6

225ml milk
1 cinnamon stick
3 egg yolks
100g caster sugar
1 tsp ground cinnamon , freshly ground if possible
450ml whipping or double cream

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, FatContent 35 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 19 grams sugar, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium

CINNAMON ICE CREAM - THE PIONEER WOMAN – RECIPES ...



Cinnamon Ice Cream - The Pioneer Woman – Recipes ... image

To paraphrase the great Will Rogers: I never met an ice cream I didn’t like. Wait.

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 1 hours 20 minutes

Prep Time 1 hours

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 7

3 c.

Half-and-half

2 c.

Sugar

3

whole Cinnamon Sticks

1

whole Vanilla Bean (or 1 Teaspoon Vanilla Extract)

9

whole Egg Yolks

3 c.

Heavy Cream

1 1/2 tsp.

Ground Cinnamon

Steps:

  • In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it to combine, then add the cinnamon sticks, the caviar from the vanilla bean, and the empty vanilla bean pod. Stir the mixture around and heat it up until it's very hot but not boiling. Meanwhile, add the egg yolks to a medium bow and whisk them vigorously for about 2 minutes, until the yolks are slightly lighter in color. Remove and discard the cinnamon sticks and vanilla bean pod from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking them constantly to temper the egg yolks. Repeat with another ladle of the hot liquid. When it's mixed in, slowly pour the entire egg mixture into the pan with the half-and-half, stirring with a spoon. Once added, stir and cook it for 2 minutes or so, until the mixture is thick enough to coat the spoon. Set a fine mesh strainer over a clean glass bowl and strain the custard. Don't worry if it's a little lumpy!Add the heavy cream to the bowl, add the ground cinnamon, and stir it all together. Chill the mixture for an hour or so, then pour it into the ice cream machine and process it according to your machine's directions. When it's finished churning, it will be in the soft-serve stage; transfer it to a freezer container and freeze for several hours or overnight until it's frozen firm.Delicious!

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