Cinnamon Ice Cream
Homemade cinnamon ice cream with a custard base, cream, milk, sugar, and cinnamon.
• 2 teaspoons of ground cinnamon
• 1 cup of whole milk
• 3/4 cup of sugar
• 1/2 teaspoon of salt
• 2 cups of heavy cream
• 6 egg yolks
1. Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant. Take off heat (note that too long in the pan will burn the cinnamon).
2. Warm the milk, sugar, salt and cinnamon and 1 cup of the cream in a medium saucepan over medium heat whisking to incorporate the cinnamon into the liquid.
3. While the milk mixture warms set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now chilling bowl and set a mesh strainer on top.
4. In a separate bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid the eggs scrambling. Pour the mixture back into the saucepan.
5. Stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. When the custard becomes thick until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run.
6. Pour the custard through the strainer into the cream. Stir until cool over the ice bath.
7. Chill the mixture thoroughly and then place in your ice cream maker according to the manufacturer's instructions.
Yield: Makes about 1 quart.
Sour Cream Apple Pie
Yield: Makes one (10-inch) pie
1 3/4 cups all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter
1/4 cup ice water or cold apple cider
8 Mcintosh apples, peeled, cored, and sliced
1 2/3 cups sour cream
1 cup sugar
1/3 cup all purpose flour
2 teaspoons vanilla
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup all purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
pinch of salt
1/2 cup (1 stick) butter, room temperature
Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.
Preheat oven to 450°F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.)
Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.
Classic smooth, creamy, and delicious caramel sauce recipe. Made with sugar, butter, and cream.
Cook time: 10 minutes
• 1 cup (210 g) of sugar
• 6 Tbsp (85 g) butter
• 1/2 cup (120 ml) heavy whipping cream
1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
Yield: Makes a little over one cup of sauce.
It’s that time of year again, when The Texas State Culinary Institute opens its doors for the public to meet the newest crop of culinarians. The TSTC Culinary Institute will serve lunch and dinner on Tuesdays and Wednesdays through Dec. 5. These meals are by reservation only. Reservations can be made at culinaryinstitute.tstc.edu/events or by calling 325-670-9240.
These reservation only meals are part of the Gallery Event for the 2012 TSTC Culinary Institute class, in which the students are graded on a number of criteria for each station they work. The Gallery Event provides students with the hands-on opportunities as lead chef, sous chef, prep cook, hosting, serving, managing and cashier. The students gain valuable experiences in all areas of a working restaurant. As a team, the class also develops the menu, participates in the ordering and pricing of each meal. It is hands-on experiences such as these, which Texas State Technical College is known for, that enables graduates to secure positions upon graduation and make an immediate impact in their workplace.
Lunch reservation can be made from between 11:30 a.m. to 1:30 p.m. and dinner reservations can be made for 5:30-7:30 p.m.
Appetizers and salads range from $7-$10, lunches range from $12-$18 and dinners range from $15–$30. Beverages, tax and gratuities are not included in this pricing.