Best Cinnamon Ice Cream With Apple Pecan Swirl Recipes

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CINNAMON SWIRL ICE CREAM



Cinnamon Swirl Ice Cream image

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 1 quart

Number Of Ingredients 6

1/4 cup dark brown sugar
2 tablespoons water
1 teaspoon cinnamon
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 quart vanilla ice cream, softened

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.

HOMEMADE APPLE CINNAMON ICE CREAM



Homemade Apple Cinnamon Ice Cream image

Provided by Fork Knife Swoon

Time 1h

Number Of Ingredients 12

2-1/4 cups heavy cream
1 cup milk
3/4 cup powdered sugar
1 tbsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp sea salt
2 tbsp unsalted butter
2 large apples, peeled, cored, and chopped into small, bit-sized pieces
1/4 cup (packed) brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Steps:

  • In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
  • Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
  • Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer's instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
  • Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.

CINNAMON PECAN ICE CREAM



Cinnamon Pecan Ice Cream image

Provided by Food Network

Categories     dessert

Time 4h20m

Number Of Ingredients 9

8 large egg yolks
1 cup plus 1 tablespoon packed brown sugar
2 1/2 cups milk
4 cinnamon sticks
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1 1/2 cups Mexican crema (or thinned sour cream)
1 1/4 cups pecan halves

Steps:

  • In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown. In a saucepan combine the milk and cinnamon stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk. Set aside to cool. Pass the custard mixture through a medium strainer. Add the vanilla extract, ground cinnamon, salt and crema. Whisk well and refrigerate until cold.
  • Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Set aside to cool and then roughly chop. Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions. Fold in the cooled toasted pecans. Store in the freezer.

CINNAMON ICE CREAM



Cinnamon Ice Cream image

This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

Provided by Elizabeth

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h50m

Yield 8

Number Of Ingredients 6

1 cup white sugar
1 ½ cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 28.4 g, Cholesterol 104 mg, Fat 17.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 10.5 g, Sodium 47.5 mg, Sugar 25.3 g

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