Tag Archives: Homemade Ice Cream

Cinnamon Ice Cream

Cinnamon Ice Cream

Cinnamon Ice Cream

I should name this Slacker Cinnamon Ice Cream…it’s been so long since I’ve posted anything to the blog. It’s not that I haven’t been cooking, baking, ice creaming (sure…that’s a word), and just generally experimenting; I just haven’t found the time to post.

Homemade ice cream is normally a summer/cottage thing for me, but this fall, I’ve made more ice cream than ever before. Maybe it’s because my new gluten free friend loves it, as do his kids. Maybe it’s because I’ve been clearing out my freezer, so now there’s always room for my ice cream canister. All that really matters is that I’ve enjoyed making some new flavors of ice cream, and they’ve been well received by my tasting crew. While ice cream is typically not a “fall dessert,” this cinnamon ice cream is the perfect accompaniment for apple pie, and that certainly qualifies as a “fall dessert.” You can adjust the amount of cinnamon you use in this ice cream recipe; I’m not a particularly huge fan of cinnamon, but I love this ice cream.

INGREDIENTS:

  • 2 Cups 1/2 and 1/2
  • 2 Cups Heavy Whipping Cream
  • 1 1/3 Cup Sugar
  • 1 tsp. Vanilla Extract
  • 2 Cinnamon Sticks
  • 6 Egg Yolks
  • 1.5 tsp. Cinnamon

INSTRUCTIONS:

Add 1/2 and 1/2, sugar, vanilla, and cinnamon sticks to a medium pot. heavy cream sugar vanilla and cinnamon sticksHeat over medium heat, stirring occasionally, until mixture is just about to boil. While mixture is heating, add egg yolks to a small mixing bowl and beat for about 3 minutes until they become slightly lighter in color. add hot cream to eggsWhen cream mixture is thoroughly heated, remove cinnamon sticks and then slowly add one cup of the hot cream mixture to the egg yolks – whisking constantly. Repeat this at least one more time. (This will temper the egg yolks and keep them from scrambling.) Pour the egg mixture into the pot with the remaining cream and heat over medium for about 2-3 more minutes, gently stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. strainPlace a wire mesh sieve over a bowl and strain the thickened cream mixture (you will probably notice some clumps in the bottom of the pan – you can use a spoon to press some of these through the sieve). Add the heavy whipping cream and the cinnamon to the mixture. cover with plastic wrapCover with plastic wrap (you can press the wrap down onto the surface of the cream mixture to prevent a skin from forming) and refrigerate until completely cooled – at least one hour (I always let mine sit overnight). When cooled, pour mixture into ice cream maker and follow instructions provided with machine. When freezing, put a layer of plastic wrap over the top of the ice cream before putting the lid on the container.

Enjoy!

Lavender Ice Cream

Lavender Honey Ice Cream 1

Lavender Honey Ice Cream

What I love most about homemade ice cream is that you experiment with all sorts of ingredients, and you can control the sweetness. This ice cream is the perfect example of just both. I had some lavender syrup and wanted to make an ice cream that was  fitting for spring. I did cheat a little bit and added some blue food coloring to give the ice cream it’s beautiful lavender color, but sometimes you have to abandon being a purist for the sake of beauty. This is, by far, one of the best flavors of ice cream I’ve ever made, and it’s just fun and unique. You can find lavender  syrup at specialty spice stores or on-line. There are some recipes on-line for homemade lavender syrup, but I haven’t experimented with that yet. To impress guests, I recommend garnishing this with dried lavender – I didn’t have any on hand, so I wasn’t able to. I did use an ice cream maker to prepare this.

INGREDIENTS:

  • 1 Cup Whole Milk
  • 3 Cups Heavy Cream
  • 1/2 Cup Lavender Syrup*
  • 1 tsp. Vanilla Extract
  • 2-3 tsp. Honey (plus extra for garnish if desired)
  • Blue Food Coloring (optional)

INSTRUCTIONS:

IngredientsWhisk together all ingredients. Add a few drops of food coloring until desired color is reached – this step is optional. Pour into ice cream maker and prepare according to manufacturers directions (mine churned for about 20 minutes). Ready for Ice Cream makerTransfer ice cream to storage containers and freeze for at least a couple of hours. Garnish ice cream with dried lavender and drizzle with additional honey if desired.Lavender Honey Ice Cream