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Cinnamon Ice Cream

Cinnamon Ice Cream

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Recipe Preparation

  • Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.

  • Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.

Recipe by Claudia Fleming,Reviews Section

Cinnamon Ice Cream

Smooth and creamy, with a kick of cinnamon spice, this ice cream will pair beautifully with apple pie, Mexican brownies, and warm peach cobbler. A small scoop on your morning oatmeal would make for a decadent special-occasion breakfast.


  • 1/2 cup (106g) brown sugar, packed
  • 1 cup (227g) milk
  • 3 cups (680g) heavy cream
  • 2 large eggs, pasteurized preferred
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cinnamon oil, optional
  • pinch of salt


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. A cold base will freeze faster, making for a creamier ice cream in the end. If your ice cream maker has a removable bowl that needs to chill in the freezer, make sure it's fully chilled before using.

Freeze in your ice cream machine according to the manufacturer's directions.


For this cinnamon ice cream, I simply used ground cinnamon. You could perhaps add a cinnamon stick to the cream as you are heating it, but I thought that it would be a lot easier just to use ground cinnamon.

This cinnamon ice cream would be amazing with a side of apple crumble. A slice of low carb ginger cake topped with this cinnamon ice cream would be a hug in a bowl! Or just scoop yourself a bowl of ice cream and enjoy it by itself.


Mock Apple Crumble Cherry Pie "Apple" Crumble Muffin Gingerbread Swiss Roll

Recipe: Tasty Persimmon and Cinnamon Ice Cream

Hey everyone, welcome to our recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Persimmon and Cinnamon Ice Cream recipe here. We also have wide variety of recipes to try.

Before you jump to Persimmon and Cinnamon Ice Cream recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

You already know that, to achieve true health, your diet needs to be balanced and nutritious and you need to get a good amount of exercise. The is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. When our work day is finished, most people do not wish to go to the gym. We want a delicious, greasy burger, not an equally delightful salad (unless we’re vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super difficult. If you are conscientious you’ll get all of the activity and appropriate food choices you need. Here are some ideas to be as healthful as possible.

Choose water over other products. Drinking a soda or cup of coffee once in awhile won’t hurt you too badly. It is, however, a bad idea to only drink soda or coffee. Choosing water as an alternative to other beverage adds to your body’s health and helps it stay hydrated. You’re also cutting hundreds of calories away from your diet— without having to deal with terrible tasting diet food. Successful weight loss efforts often depend solely on water consumption.

There are a whole lot of things that contribute to your getting healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Make smart choices every day is a great start. Getting as much exercise as possible is another factor. Don’t forget that health isn’t only about just how much you weigh. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to persimmon and cinnamon ice cream recipe. You can cook persimmon and cinnamon ice cream using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Persimmon and Cinnamon Ice Cream:

  1. You need of ●Persimmon (edible part).
  2. Take of ●Milk.
  3. Prepare of ○ Egg yolk (large).
  4. Use of ○Sugar.
  5. You need of ○ Corn starch.
  6. Provide of Double cream.
  7. Get of Cinnamon powder.
  8. Take of Brandy.

Steps to make Persimmon and Cinnamon Ice Cream:

  1. Purée the persimmon and milk in a blender until smooth..
  2. Beat egg yolks in a bowl, and add sugar. Mix well until the sugar dissolves and the coarse texture is gone..
  3. Whip well until the colour becomes white. Add corn starch and mix well..
  4. Put the purée and the mixture in a pot and mix. Cook over low heat..
  5. Keep stirring so as not to burn and bring it to a boil. When it comes to a boil, cook for 2 more minutes..
  6. Cool the bottom of the pan in the ice water. Whisk until it completely cools..
  7. Whisk the double cream. When it becomes foamy, add cinnamon and brandy, and continue to mix..
  8. Stop whipping before peaks form..
  9. Add the yolk mixture from Step 6 into the whipped cream. Mix in, stirring with a whisk..
  10. Pour in a container and chill in the freezer to harden..
  11. Rest for 2 hours. When the edge of the mixture freezes, stir the entire mixture with a folk. Do this repeatedly for several times until frozen..
  12. You're done! I served this as an ice cream parfait with yogurt cream and sugared corn flakes in a glass..

If you find this Persimmon and Cinnamon Ice Cream recipe helpful please share it to your close friends or family, thank you and good luck.

Cinnamon Ice Cream

You will love this Cinnamon Ice Cream if you truly love cinnamon desserts. It’s creamy, rich and delicious!

Cinnamon is one of those amazing spices. It lends awesome flavor to sweet recipes, and it lends a sweet spicy flavor to savory dishes too.

Cinnamon Ice Cream isn’t a traditional flavor by any means. You’re not likely to find it in an ice cream shop unless you find an amazing place that makes brilliant flavors. I consider cinnamon a brilliant flavor. There’s an element of interest to it, and it’s just so darn sweet and spicy and good.

This recipe begins by making a traditional egg custard recipe that is infused with plenty of cinnamon. You’ll use your ice cream maker to process the custard into a wonderful, rich ice cream, and then spoon it into a dish to store in the freezer.

When your ice cream is done processing, it’s going to have that velvety, soft consistency like soft serve ice cream. This is when I like to spoon several samples into my mouth (you know… for checking the quality of the finished product and all!) Once you freeze it for a few hours, you’ll get more of a traditional ice cream consistency out of it.

Cinnamon is definitely a star in this Cinnamon Ice Cream recipe, so add this one to your “must make” list if you’re a cinnamon spice fanatic!

If you are looking for more recipes where cinnamon is the star, you might also enjoy my Cinnamon Fudge and this Cinnamon Morning Cake. Cinnamon Roll Muffins and Cinnamon Toast Cake, and Cinnamon Pie are delicious choices too.

Brown Sugar Cinnamon Ice Cream

There is no better way to top a big slice of apple pie. Brown Sugar Cinnamon Ice Cream is rich with the flavors of fall. It&rsquos creamy and perfect for adding to all your seasonal cobblers and cakes, or just follow my lead and put a huge scoop in a waffle cone.

Oh. My. Gawd. (<<&mdash can you hear Janice from Friends in your head right now?)

This ice cream is &hellip the perfect way to step into fall.

Where we are it definitely does not feel like fall &mdash yesterday it was every bit of 90 degrees with like 10000% humidity, which by the way makes my hair look fab-o &mdash but I am doing everything I can manage to trick all the rest of my senses into knowing it&rsquos my favorite season.

Yesterday I brought home a life size skeleton. There are pumpkins on my porch. And I have no less than 5 boxes of Frankenberry in the cabinet. #priorities

I also made us this Brown Sugar Cinnamon Ice Cream!

I used my favorite ice cream base, which involves heavy cream, whole milk, and egg yolks. You&rsquoll see the same basic technique in my Sweet Cream Apple Butter Ice Cream Recipe.

The egg yolks are cooked, but just really slowly. Egg yolks give your ice cream the greatest texture and it&rsquos rare that I make a batch of ice cream without this step.

Try it once and you&rsquoll be a believer.

My goal with this recipe was to make the ultimate ice cream for putting on top of all the delicious fall pies. Like adding brown sugar ice cream to this Raspberry Apple Crumble Pie? Best idea ever.

Put it on your crumbles and cobblers, all things apple, sweet potato, and pumpkin.

It is ALSO amazing on Peach Berry Crumble. The Easiest Blackberry Cobbler is for sure a Brown Sugar Cinnamon Ice Cream contender.

I doubled up in the cinnamon with ground cinnamon stirred into the base and then chopped cinnamon chips churned with the ice cream.

3 cups whipping cream
1 1/2 cup whole milk
2 vanilla beans, split lengthwise
1 cup sugar, PLUS "PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
6 large egg yolks
2 1/2 teaspoons ground cinnamon
8 cinnamon sticks

Combine cream and milk in heavy large saucepan. Scrape in seeds from vanilla beans, add beans. Bring to simmer.

Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves a path on the back of the spoon when finger is drawn across, about 6 minutes (do not boil). Strain into large bowl. Whisk in ground cinnamon.

Chill until cold, about 3 hours.

Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to covered container and freeze until firm. Scoop into bowls, and serve with cinnamon sticks, if desired.

Some Ice Creams are Better Without Mix-Ins

Now you know, typically I’m all about chunks in my ice cream , but when I was thinking about creating this recipe, I couldn’t imagine it to be anything but super smooth and creamy, with each bite uninterrupted by chunks.

Did you know that ice cream can be just as much a fall and winter dessert, as it can be summer one? Sure, it’s freezing cold, but cinnamon is a warming spice!

Every spoonful is more velvety than the next, with just enough cinnamon to hit every taste bud.

Cinnamon recipes

Be it in a Christmas pudding, an apple crumble or simply swirled into porridge, most of us are well familiar with the warm, sweet spice of cinnamon. In fact, it's such a common ingredient in desserts and puddings that we may overlook it as a fine compliment to savoury dishes, as well.

Cinnamon is harvested from the bark of cinnamon trees, and can be bought dry as sticks or ground into a powder. Both forms have their uses: ground cinnamon is convenient for baking recipes, while cinnamon sticks are a handy addition to a pot of stew or mulled wine.

Native to Sri Lanka, cinnamon is common in Middle Eastern and Asian recipes, where it's often used with other spices like cardamom, cloves and star anise to flavour rich meat dishes. Classic examples are Alfred Prasad's slow-cooked lamb shanks recipe and Geoffrey Smeddle's lamb tagine.

Some of us will be most at home with cinnamon in our baking recipes. Apples and cinnamon are a diamond duo, as you'll find in Shaun Rankin's apple muffins recipe and Marcus Waring's apple crumble, served in slices on a shortbread base. Cinnamon also works well with other warm spices like ginger as in Martin Wishart's gingerbread.

Cinnamon Ice Cream

The perfect topping for all those apple and pumpkin desserts this fall. In this picture it is the perfect topping for this caramel apple crisp!


  • 1 cup Milk
  • 2 cups Heavy Cream
  • 1 pinch Salt
  • 5 whole Egg Yolks
  • ¾ cups Sugar
  • 1 teaspoon Vanilla
  • 2 teaspoons Ground Cinnamon


1. In a saucepan, heat the milk, cream and salt to a simmer.

2. Meanwhile, mix the egg yolks with the sugar and once the milk mixture is brought to a simmer, pour half of the milk mixture into the egg yolks and whisk the yolks the entire time.

3. Add the yolk and half of the milk mixture back into the saucepan. Bring to a simmer again and cook, stirring constantly until the custard has thickened, about 6-8 minutes.

4. Strain mixture through a fine sieve and then add the vanilla and cinnamon. Stir and then refrigerate the covered mixture for about 4 hours or preferably overnight.

5. Process the custard in your ice cream maker according to manufacturer’s directions. Makes one quart.

Watch the video: Κόλλησαν τα μαλλιά της Χριστίνας Μπόμπα από το γάλα των διδύμων (July 2022).


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