Cinnamon Crunch Ice Cream Recipe

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Cinnamon Crunch Ice Cream Recipe

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Is your ice cream feeling a little vanilla? Take the flavor up a notch with my cinnamon- and spice-enhanced recipe. It’s great for special occasions or a treat to make with the kids on a fall afternoon. Use your favorite nuts or a mixture for variety. —Catherine Johnston, Stafford, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + chilling Process: 25 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + chilling Process: 25 min. + freezing

Ingredients

  • 8 large egg yolks
  • 1 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • WALNUTS:
  • 1 tablespoon large egg white
  • 2 cups walnut or pecan halves
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Directions

In a large heavy saucepan, whisk egg yolks and sugar until blended; stir in cream and milk. Cook over medium-low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 175°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a large bowl; stir in vanilla. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
Preheat oven to 325°. In a large bowl, whisk egg white. Add walnuts; toss to coat. In a small bowl, mix sugar and spices. Sprinkle over walnuts; toss to coat. Spread into a 15x10x1-in. baking pan. Bake 30-35 minutes or until crisp, stirring every 10 minutes. Cool completely.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions.
Transfer ice cream to freezer containers, allowing headspace for expansion. Fold in nut mixture. Freeze 4-6 hours or until firm. Yield: 1-1/2 quarts.
Originally published as Cinnamon Crunch Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p129

  • 8 large egg yolks
  • 1 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • WALNUTS:
  • 1 tablespoon large egg white
  • 2 cups walnut or pecan halves
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  1. In a large heavy saucepan, whisk egg yolks and sugar until blended; stir in cream and milk. Cook over medium-low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 175°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  2. Quickly transfer to a large bowl; stir in vanilla. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  3. Preheat oven to 325°. In a large bowl, whisk egg white. Add walnuts; toss to coat. In a small bowl, mix sugar and spices. Sprinkle over walnuts; toss to coat. Spread into a 15x10x1-in. baking pan. Bake 30-35 minutes or until crisp, stirring every 10 minutes. Cool completely.
  4. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions.
  5. Transfer ice cream to freezer containers, allowing headspace for expansion. Fold in nut mixture. Freeze 4-6 hours or until firm. Yield: 1-1/2 quarts.
Originally published as Cinnamon Crunch Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p129

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