Cinnamon Ice Cream Recipe

cinnamon-ice-cream

Forget the first green buds on the trees, or seeing the first robin of spring. Here in Vermont you know spring has arrived when the ice cream stands open again. Take last Saturday, the first gloriously sunny day in almost 2 weeks‚Ķ I had been heavily sidelined by a […]
 


There are a number of things I find enticing about this recipe for Cinnamon Ice Cream (Not the least of which are the brownies sitting next to it ūüôā ). First and foremost the use of cinnamon oil to intensify the cinnamon flavor of the ice cream, a spice that¬†isn’t¬†exactly shy to begin with. It’s a good reminder that our ability to discern flavors¬†diminishes¬†significantly in cold foods. A warm ice cream mix that tastes just right will probably be on the bland side once frozen. Getting a feel for this comes with experience, but as general rule of thumb, when flavoring ice creams remember the words of science fiction writer Robert Heinlein “Moderation is for monks.“.

Which brings me to using natural essential¬†oils, and extracts when making ice creams. Vanilla extract is one everyone is familiar with, but they are available for a wide range of flavors. Concentrated, technicolor magic when used appropriately (which depending on the extract can be drops at a time), they are essential potions in the ice cream mad scientists laboratory. Not inexpensive, but with a fairly long shelf life, I like to use them to experiment with flavor notes in a couple of different ways. In milkshakes and when¬†I’m¬†being more methodical, by scooping out half cup of still soft, but mostly churned ice cream and then stirring in an extract a drop at time. I will be writing more about this in the flavor combinations section I am working. A good source of natural extracts in the Frontier Natural Products Cooperative, but there are a number of companies that make huge assortment flavors. Click on the previous link and then do an search on “natural flavors and extracts” and you will see that are pages of them.

Another potent way of intensifying this particular recipe would be to grind the cinnamon used right before making the ice cream. Grinding cinnamon by hand is simply not worth the effort when an inexpensive electric coffee grinder does the trick. This Krups is what I use and it works great, though it is a bit of a pain to clean. Grinding a little rice is a fast way to clean it out.

To go off on yet another tangent, cinnamon is another interesting spice to experiment with as there are a number of¬†similar¬†tasting plant barks that are sold as cinnamon. Actually its a good bet that you may have not actually ever tasted “real” cinnamon. You can get an idea of the variety on the The Spice House website, which is very good spice store in Chicago.

I like the use of 1/2 cup of brown sugar. Which I thought added just the right amount and character of sweetness.

I also thought it was interesting that MaryJane Robbins, the recipes creator, chose to use whole eggs, instead of just egg yolks. You rarely see this and honestly I think that’s mostly due to convention. There is without question a difference in the resulting texture, when just egg yolks are used. And my guess is, that if a recipe calls for many more than the two eggs used in this one, using the whites would start to become a problem. It would be interesting to try this recipe with just yolks and see if there is a¬†noticeable¬†difference in taste. I wish I can speak more¬†knowledgeably¬†on this. If anyone has any thoughts on using egg whites in ice cream please leave a comment below.

Lastly let me point out that this is a high fat recipe with a 3 to 1 cream to milk ratio, which means that it is very rich and creamy and freezes fairly well.

 

04/15/2013
Cinnamon Ice Cream Recipe

Primary Ingredients/Quantity:
Cinnamon, eggs / 1 quart

Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min

Chai Tea Ice Cream with Coconut Milk


This delicious vegan ice cream is a version of chai tea using coconut milk in place of cream. All the heady Indian spices you would expect are here: ginger, cinnamon, cardamom, cloves, and allspice. As noted towards the end of the post you need to replace the honey with agave, maple or other vegetarian syrup for the recipe to be vegan. For non-vegans the two cans of coconut creme could be replaces by 2 cups of cream and 1 of whole milk.

Kate of Cookie+Kate uses a little arrowroot starch as an ice crystal tamer, I used tapioca starch because¬†that’s¬†what I had on hand, and you can also use corn starch in the same qty. The arrowroot is a nice touch, I¬†haven’t¬†seen that before and Kate reports that this ice cream scoops nicely straight from the freezer and since it makes close to a quart and half of ice cream, this is no small thing. You can always make a half recipe of course.

Click here for the recipe details at Chai Coconut Ice Cream Recipe

 

03/10/2013
Chai Tea Ice Cream Recipe with Coconut Milk

Primary Ingredients/Quantity:
Chai tea, coconut milk / 1 quart

Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min

Churro Frozen Custard


The last time I was working in New York, I went through a short period of becoming addicted to churros. Mostly I would purchase them from women selling them from tiny stands on subway platforms; but there were also restaurants were you could order upscale versions with cups of ultra-thick hot chocolate. Slightly crunchy, covered with cinnamon and sugar, and not a little greasy, if you are a donut fan, you will understand how they can become a bad habit. I finally willed myself to stop buying them out of health paranoia (and here I am with an ice cream website!).

 

When I came across this recipe on Bakers Royale for churro ice cream I knew I had struck gold. What a fantastic idea. It has all the flavor intensity of baked version without the grease-slick aftertaste. The recipe is quite straightforward and the crumble is very easy to make. I’m referring to it as a¬†frozen custard just to stick with the conventions of my website but Naomi simply calls it simply an ice cream.

 

Churro Ice Cream Recipe on the Bakers Royale Blog

Churro Frozen Custard

Primary Ingredients/Quantity:
Cinnamon / 1 quart

Mix Prep Time: 40 min
Freeze Time: 30 min
Total Time: 1 hour 10 min

Vanilla Peach and Graham Cracker Ice Cream

Eat the Love


I found this amazing vanilla, peach and graham cracker ice cream recipe at Irvin Lin’s wonderful, award winning food blog Eat the Love. It was his contribution to potluck he attended, that as you will see, looks like it was a great afternoon. There is fair amount going on this recipe and it calls for preparing the custard and graham cracker mixes the night before. Consider this an advanced but rewarding recipe.

 
Vanilla, Peach and Graham Cracker Ice Cream Recipe at Eat the Love
 
Note: You have to scroll down towards the bottom of the post to get to the recicpe.

Vanilla Peach and Graham Cracker Ice Cream

Primary Ingredients/Quantity:
Peaches / 1 quart

Mix Prep Time: 1 hour
Freeze Time: 30 min
Total Time: 1 hour 30 min