Sunday, 29 December 2013

Cinnabon Ice Cream

One of my daughters loves Cinnabons.  I must admit I have a weakness for cinnamon buns myself, but she has the opportunity to stop for one once a week and she lovingly consumes every morsel.  A few weeks ago, I was passing that same location and I couldn't resist buying a couple. My daughter wasn't feeling well and couldn't eat hers, so I put it in the freezer.  (I just chopped it frozen, it made it a lot less messy that way.) Several days later I found a recipe for cinnamon ice cream.  I put two and two together and came up with this heavenly recipe for Cinnabon Ice Cream.  I hope you like it.  


1 3/4 cups whole milk
2/3 cup sugar
2 large eggs, beaten
2 cups heavy whipping cream
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 large Cinnabon, cubed
9 tablespoons chopped pecans, toasted


In a large heavy saucepan, heat milk and sugar until bubbles form around sides of the pan.  Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly.  Cook and stir over low heat until mixture reaches at least 160* F and coats the back of a spoon.  

Remove from hear, quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes.  Stir in the 2 cups of cream, cinnamon and vanilla.  Refrigerate for several hours or overnight.

Make the ice cream in a ice cream maker according to the manufacturer's instructions.

In a large freezer container, layer a third of the ice cream, 1/2 cup butterscotch sauce (you can use homemade or store bought), 2/3 cup chopped Cinnabon and 3 tablespoons pecans.  Repeat two times.  Swirl mixture and freeze until firm.  Enjoy!

Makes about 2 1/4 quarts.


Monday, 16 December 2013

Toasted Almond Toffee

Have you ever made something that was so good, you couldn't believe it?  Well, this toffee is one of those recipes.  I have made this for five or six years at Christmas.  My mother sat beside the candy dish for about an hour before she noticed the toffee.  Then when she noticed it, she asked if I made the candy.  Silly question!  She sampled one piece and then another and another.  She finally asked "why did I start eating this? This is so good, I can't stop!".  Believe me, it is that good!


2 to 2 1/2 cups chopped, toasted almonds, divided
6 (1.55 oz) Hershey's milk chocolate bars
1 pound good-quality butter (do not use margarine)
2 cups granulated sugar
3 tablespoons water
1 teaspoon vanilla extract


Scatter half of the almonds over 2 medium-sized baking sheets, reserving the remaining almonds for the topping.  Break the chocolate bars into pieces.  

In a heavy 3-quart saucepan over medium heat, bring the butter, sugar and water to a boil, stirring until the sugar dissolves and the mixture begins to boil.  Cook, stirring constantly, to the hard crack stage (300* F).

Remove from the heat.  Quickly stir in the vanilla.  Immediately pour a thin layer of hot toffee over the almonds on the baking sheets.  The toffee will not completely cover the baking sheets.  Immediately place the chocolate pieces on top of the hot toffee: the chocolate will melt within a few minutes.

Sprinkle with reserved almonds, lightly pressing the almonds into the chocolate with the palms of your hands.  let stand until the chocolate is firm.  The toffee may be cooled in the refrigerator or freezer if preferred.  Break into pieces.  Store in an airtight container at room temperature, in the refrigerator or freezer as desired.  Do not store in a container with other candies.  

Makes about 2 1/4 lbs.