CINNAMON CRUNCH ICE CREAM
Is your ice cream feeling a little vanilla? Take the flavor up a notch with my cinnamon- and spice-enhanced recipe. It's great for special occasions or a treat to make with the kids on a fall afternoon. Use your favorite nuts or a mixture for variety. -Catherine Johnston, Stafford, New York
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1-1/2 quarts.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, whisk egg yolks and sugar until blended; stir in cream and milk. Cook over medium-low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 175°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; stir in vanilla. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Preheat oven to 325°. In a large bowl, whisk egg white. Add walnuts; toss to coat. In a small bowl, mix sugar and spices. Sprinkle over walnuts; toss to coat. Spread into a 15x10x1-in. baking pan. Bake 30-35 minutes or until crisp, stirring every 10 minutes. Cool completely., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions., Transfer ice cream to freezer containers, allowing headspace for expansion. Fold in nut mixture. Freeze 4-6 hours or until firm.
Nutrition Facts :
CINNAMON TOAST CRUNCH® ICE CREAM
Try this fun new ice cream made with cereal!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 5
Number Of Ingredients 8
Steps:
- Coarsely crush the 2 cups cereal. In large bowl, pour half-and-half and cream. Add crushed cereal; mix well. Cover and refrigerate 30 minutes.
- Strain mixture through a fine mesh strainer into medium bowl; discard solids. Add sugar, vanilla and salt; mix well to dissolve sugar.
- Pour cream mixture into freezer container of ice cream maker. Freeze according to manufacturer's directions.
- For soft serve ice cream, freeze ice cream 30 minutes; spoon into individual bowls. For scoopable ice cream, spoon ice cream into freezer container; freeze until firm, about 6 hours. Let stand at room temperature 10 to 15 minutes before scooping. To serve, scoop ice cream into individual bowls. Top with additional cereal and berries.
Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 24 g, TransFat 1 g
CINNAMON TOAST CRUNCH® ICE CREAM PIE
Cinnamon Toast Crunch serves as the sweet crust for our ice cream pie made with vanilla ice cream, caramel topping and shredded coconut. It only takes 20 minutes to make!
Provided by Brooke Lark
Categories Dessert
Yield 8
Number Of Ingredients 7
Steps:
- In ungreased 10-inch deep-dish pie plate, mix 3 cups crushed cereal and melted butter with fork until well combined. Press mixture firmly in bottom and up sides of pie plate to make crust.
- Reserve several tablespoons caramel topping for garnish. Pour remaining topping into bottom of crust.
- Allow ice cream to soften slightly while toasting coconut. In 3-quart nonstick saucepan, heat coconut over high heat, stirring constantly, until coconut is golden brown. Transfer coconut to plate; cool.
- Spoon slightly softened ice cream into large bowl. Stir in 1/2 cup of the toasted coconut. Spoon ice cream into crust-lined pie plate, using spatula to create mound in center of crust. Freeze until firm, about 1 hour.
- To serve, spread whipped topping over top of ice cream. Drizzle caramel topping over individual servings of pie; sprinkle with 1/4 cup cereal and the toasted coconut.
Nutrition Facts : ServingSize 1 Serving
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