From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/No-Churn Cinnamon-Ginger Ice Cream.html | 353 ++++++++++++++---------- 1 file changed, 201 insertions(+), 152 deletions(-) (limited to 'Recipes/No-Churn Cinnamon-Ginger Ice Cream.html') diff --git a/Recipes/No-Churn Cinnamon-Ginger Ice Cream.html b/Recipes/No-Churn Cinnamon-Ginger Ice Cream.html index 1968c8d..068742e 100644 --- a/Recipes/No-Churn Cinnamon-Ginger Ice Cream.html +++ b/Recipes/No-Churn Cinnamon-Ginger Ice Cream.html @@ -1,180 +1,229 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +

No-Churn Cinnamon-Ginger Ice Cream

- + - +

- +

- - - Servings: Servings: 4 - - - Source: - - + + + Servings: Servings: 4 + + + + Source: + +

- -
-
- -
+
+
+
+
-

Ingredients

-
-

⅓ cup plus 1 tablespoon full-fat sweetened condensed milk

1 tablespoon cinnamon, preferably Royal Cinnamon, plus more as needed

⅛ teaspoon fine sea salt

1 ½ teaspoons vanilla extract

1 cup heavy whipping cream

⅓ cup finely chopped candied ginger (see Note)

-
+

Ingredients

+
+

+ ⅓ cup plus 1 tablespoon full-fat sweetened + condensed milk +

+

+ 1 tablespoon cinnamon, preferably Royal Cinnamon, + plus more as needed +

+

+ ⅛ teaspoon fine sea salt +

+

+ 1 ½ teaspoons vanilla extract +

+

+ 1 cup heavy whipping cream +

+

+ ⅓ cup finely chopped candied ginger (see Note) +

+
- + +
-
- -
- - - - -
-

Directions

-
-

In a small saucepan, stir together the condensed milk, cinnamon, and salt. Taste to make sure there is moderate flavor of cinnamon; if not, add cinnamon by the ⅛ to ¼ teaspoon. The finished ice cream will taste stronger of cinnamon so don’t go for big flavor now.

Set the pan over medium-low heat, stirring with a silicon spatula to warm the condensed milk and meld flavors; the milk should not bubble or boil so this warming should take about 1 minute. Remove from the heat and scrape the mixture into a medium bowl. (Or, in a medium microwavable bowl, combine the condensed milk, cinnamon, and salt. Microwave in 15 to 30-second blasts, stirring in between blasts.) Partly cover and set the base aside to cool to room temperature.

Pour the whipping cream into the base and stir to combine well. Using an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at medium speed for 2 to 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting.

If you like, use a spatula to gently stir in the ginger (or chocolate). Transfer to a 3- to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.

+
+ + + + +
+

Directions

+
+

+ In a small saucepan, stir together the condensed milk, cinnamon, + and salt. Taste to make sure there is moderate flavor of cinnamon; + if not, add cinnamon by the ⅛ to ¼ teaspoon. The finished ice + cream will taste stronger of cinnamon so don’t go for big flavor + now. +

+

+ Set the pan over medium-low heat, stirring with a silicon spatula + to warm the condensed milk and meld flavors; the milk should not + bubble or boil so this warming should take about 1 minute. Remove + from the heat and scrape the mixture into a medium bowl. (Or, in a + medium microwavable bowl, combine the condensed milk, cinnamon, + and salt. Microwave in 15 to 30-second blasts, stirring in between + blasts.) Partly cover and set the base aside to cool to room + temperature. +

+

+ Pour the whipping cream into the base and stir to combine well. + Using an electric handheld mixer fitted with two beaters or a + whisk attachment, whip the mixture at medium speed for 2 to 3 + minutes, until you get a firm, spreadable texture like fluffy + whipped cream or frosting. +

+

+ If you like, use a spatula to gently stir in the ginger (or + chocolate). Transfer to a 3- to 4-cup storage container, cover, + and freeze until firm, 5 to 6 hours, or up to 2 weeks. +

+

+ Let the ice cream sit at room temperature for 10 to 15 minutes to + soften to a scoopable texture before serving. +

+
-
- + + - +
- +
- -
- -
- - - - + -- cgit v1.2.3