Best Spring Hill Ranchs Cinnamon Ice Cream Recipes

CINNAMON ICE CREAM

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.

SPRING HILL RANCH'S CINNAMON ICE CREAM

Steps:

• 1. NOTE: The preparation time above does not include the 1 hour steeping time or the chilling time
• 2. In a non-reactive saucepan over medium heat, combine the half-and-half, vanilla bean and seeds, cinnamon sticks, cinnamon and salt. Bring the mixture to a boil to scald it, and then remove the saucepan from the heat. Cover the pot and allow it to steep for 1 hour.
• 3. In a medium mixing bowl, whisk together the sugars and egg yolks. Set them aside.
• 4. Using a slotted spoon or strainer, fish the vanilla beans and cinnamon sticks from the half-and-half mixture. Over medium high heat, stirring often, reheat the mixture just to a boil.
• 5. Whisking rapidly and continuously, about 1/4 cup at a time, add a couple cups of the half-and-half mixture to the beaten eggs and sugar. Pour the mixture back into the saucepan. With the heat at medium, cook, stirring/whisking constantly, for 5 to 6 minutes, until the mixture becomes thick enough to coat the back of a spoon (or the temperature reaches 170-175°). Remove the pan from the heat. If there are lumps, strain through a fine mesh sieve. Stirring often, cool to room temperature or chill it in an ice bath. Cover with plastic wrap (covering the top of the custard) and refrigerate until well chilled, about 4 hours or overnight.
• 6. Pour the chilled ice cream mixture into your ice cream machine and follow the manufacturer's instructions for churning time. Place the ice cream into a freezer-safe container and freeze until firm, about 4-8 hours.

CINNAMON SWIRL ICE CREAM

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.

CINNAMON RED HOT ICE CREAM

Steps:

• Whisk 1 cup cream and egg yolks together in a bowl until smooth.
• Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes.
• Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
• Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
• Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.

CINNAMON ICE CREAM

Steps:

• Combine the condensed milk and cinnamon in a medium bowl. Set aside.
• Whip the heavy cream in a medium bowl until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture. Transfer to a 9-by-13-inch glass baking dish and cover with plastic wrap. Freeze without stirring until firm, at least 6 hours or overnight.
• Scoop into bowls. Top with candied pecans.

SPRING HILL RANCH'S APPLE CAKE

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.