Wednesday, August 1, 2012

No Churn Cinnamon Bun Ice Cream

So Monday's post was healthy. This one is not. This is for those of us who want to stay cool this summer in a not-so-healthy way. :) Make a time and a place for this ice cream.  You won't regret it!

Ice cream is one of our family's most favorite treat, anytime of the year.  However, due to my son's peanut/nut and egg allergy, we stay away from store-bought or restaurant-bought ice cream.  You just never know and we can't take that risk.  Last summer recipes for no churn ice cream were popping up all over the internet and I knew I had to try it!  Though the consistency is a bit different than churned ice cream, I think this method is a winner for anyone wanting to make ice cream without an ice cream maker.  One of my favorite flavors (churned or no churned) that I came across was this Cinnamon Bun flavor.  Mmm!  Now that I own an ice cream maker, I just usually churn mine, but this recipe did come in handy while we were vacationing and wanted to have some ice cream to cool off.

No Churn Cinnamon Bun Ice Cream

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

To Make Churned Cinnamon Bun Ice Cream:
From Egg Free Bakery, Recipe based off "Simple Vanilla Ice Cream" from Cuisinart Recipe and Instruction Booklet that came with my ice cream maker and the recipe above.

1 cup 2% or whole millk
3/4 cup sugar
pinch salt
2 cups heavy cream
1 tbsp vanilla extract
3 tbsp butter, melted
1/2 tsp ground cinnamon

In a medium bowl melt the butter.  Then using a hand mixer combine the milk, sugar, salt, and cinnamon, mixing until sugar is dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate mixture 1-2 hours or overnight until chilled.  When ready to use, pour into an ice cream maker and follow manufacturer directions to churn ice cream.  Serve soft served or pour into a freezer safe container and freeze 2 hours for firmer ice cream.

No comments:

Post a Comment