*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Monday, May 12, 2025 7:59 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Deserts » Cinnamon Streusel Ice Cream
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Cinnamon Streusel Ice Cream recipe to your favorite Save to favorite   Discuss Cinnamon Streusel Ice Cream recipe Write a comment   Print Cinnamon Streusel Ice Cream recipe Print this recipe   Email Cinnamon Streusel Ice Cream recipe to friend Email this recipe
  Cinnamon Streusel Ice Cream
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 266
Ingredients:

MMMMMFOR THE ICE CREAM

3 Egg yolks
2 cup Whipping cream
1 1/2 cup Milk
1 cup Sugar
2 tsp Vanilla

MMMMMFOR THE STREUSEL

1/2 cup Light brown sugar, packed
2/3 cup Flour
1 tbsp Cinnamon
1/4 cup Butter
Instructions:
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
instructions.
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. -----
Rate this recipe:  
Featured Recipe
» Double Quick Pumpkin Bars
Category: Cookies
Hits: 259
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com