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Tuesday, May 5, 2009

[Healthy_Recipes_For_Diabetic_Friends] Vietnammese: Saigon Cinnamon Ice Cream - 23g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Saigon Cinnamon Ice Cream

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
3 cups half and half
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons ground Saigon cinnamon -- or regular cinnamon

In a medium-size heavy saucepan, combine the sugar and half-and-half and stir over high heat until bubbles form at the edge of the pan, 5 to 8 minutes.

In a large mixing bowl, whisk the eggs until blended. Add the hot cream mixture in a slow stream, whisking constantly. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly and scraping the sides and bottom of the pan for an even texture, until slightly thickened, 8 to 10 minutes. (It will register about 170F on an instant-read thermometer.) The custard should coat the back of a spoon. Do not let the mixture boil.

Pour the custard through a fine mesh sieve into a bowl. Add the vanilla and whisk in the cinnamon. Set the custard aside to cool, stirring occasionally. Chill, covered with plastic wrap, until very cold, at least 3 hours.

Transfer to an ice-cream maker and freezer according to the manufacturer's instructions. Serve when the ice cream is just frozen and still soft and smooth, or transfer to an airtight container and put the ice cream in the freezer to harden.

8 one-half cup servings.

Saigon cinnamon, a high-quality cinnamon with a rich taste and fragrance, is now available in the United States. It has a sweet little zing and a brighter flavor than that of lesser grades of cinnamon found on most supermarket shelves. This ice cream is absolutely delicious on its own, or even more so when served with all-America desserts such as apple pie and peach cobbler.

You can speed up the recipe by quickly chilling the custard after you have mixed in the vanilla and cinnamon. Simply nest the bowl inside a larger one filled with ice and water. Stir often until the custard is cold, about 15 minutes.

Cuisine:
"Vietnamese"
Source:
"From Bangkok to Bali in 30 Minutes by Theresa Volpe Laursen and Byron Laursen"
S(Formatted by Chupa Babi):
"May 2009"
Yield:
"1 quart"
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Per Serving (excluding unknown items): 214 Calories; 12g Fat (48.7% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 385