Cinnamon streusel ice cream
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Cinnamon streusel ice cream
  Cinnamon    Ice cream    Creams  
Last updated 6/12/2012 1:16:35 AM. Recipe ID 46512. Report a problem with this recipe.
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      Title: Cinnamon streusel ice cream
 Categories: Cyberealm, Mom's best, Ice cream
      Yield: 1 Quart
MMMMM---------------------FOR THE ICE CREAM--------------------------
      3    Egg yolks
      2 c  Whipping cream
  1 1/2 c  Milk
      1 c  Sugar
      2 ts Vanilla

MMMMM----------------------FOR THE STREUSEL---------------------------
    1/2 c  Light brown sugar, packed
    2/3 c  Flour
      1 tb Cinnamon
    1/4 c  Butter
   FOR THE ICE CREAM: 1.In a large bowl, whisk egg yolks until slightly
  thickened. Set aside.
   2.In a saucepan, combine cream, milk, and sugar. Bring to a gentle
  boil over medium high heat, stirring to dissolve sugar. Whisk about 1
  cup of the hot mixture into the egg yolks, then whisk the egg yolk
  mixture back into the pan.  Cook, stirring constantly, until the
  mixture is thick enough to coat the back of a spoon. Pour through a
  fine sieve into a large bowl. Stir in vanilla. Cool slightly. Then,
  cover with plastic wrap and refrigerate for at least 4 hours and up
  to 2 days.
   3.Freeze in an ice cream maker according to manufacturer's
   Transfer ice cream to a freezer container and gently stir in cinnamon
  streusel just until marbleized. Cover lightly and freeze 1/2 to 2
  hours before serving.
   Note: To add extra smoothness and volume to homemade ice cream, make
  the mixture a day ahead and refrigerate. After churning, ripen the
  ice cream in an airtight container in the freezer from 1/2 to 2 hours.
   FOR THE STREUSEL: 1.Preheat oven to 300F.
   2.In a medium bowl, mix the brown sugar with the flour and cinnamon.
  Using knives or a pastry blender, cut in the butter until the mixture
  is crumbly.
   3.Spread evenly on a baking sheet, and bake 5 minutes. Stir several
  times while baking, watching to be sure the topping does not burn.
  Cool, then break up any large clumps that may have formed. -----

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Recipe ID 46512 (Apr 03, 2005)

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