Does it ever feel like the Holidays last forever? You attend too many holiday parties and eat ham and pumpkin pie until you are nauseous. Do you ever wish there was something different?
This year we hosted our company’s Christmas party in our home. We may not be able to take everyone somewhere with white glove service, but I try to get them as close to world class dining as possible.
I spent a lot of time coming up with this year’s menu and I came up with something really delicious and outside your typical holiday feast. For starters I served brie with toasted pecans and raspberry preserves and pancetta wrapped brie; both served warm.
For the main course I served bacon wrapped beef tenderloin with horseradish sauce, bacon fat roasted potatoes, lemon basil green beans, and roasted garlic and parmesan crescents.
And to top it all off I finished our evening with bread pudding and cinnamon ice cream covered in pecan bourbon sauce.
Bread Pudding with Cinnamon Ice Cream and Pecan Bourbon Sauce
To make it seem all grown up I sat full place settings and gave everyone their own menus that I made using my Silhouette Machine.
Company Christmas Party Menu
The food was amazing and everyone ate till they were miserable. The company was even better! We closed the night by playing a few games of UNO and visiting.
So if you are looking to easily add a little jazz to your next holiday gathering I suggest Cinnamon Ice Cream. It is easy to whip up and adds a little pizazz to all your holiday desserts. It’s even good melted.
To prepare my ice cream I pour the cream into a large pot and bring almost to a boil. In a medium bowl I beat together egg, sugar, brown sugar, vanilla, salt and cinnamon. To prevent the egg from curdling I slowly add in a little of the warm cream mixture to the egg mixture beating well after each addition. I add in cream until the egg mixture is smooth and has lost its bright yellow color.
Then I pour this mixture back into the large pot of remaining cream and whisk while adding. I continue to cook the mixture over medium heat for about five minutes until it is thick and coats the back of a spoon.
I then strain the mixture into a large bowl. Straining will catch any eggs that might have cooked. To quickly cool this down I placed the bowl into another bowl filled with ice water and stir frequently.
Once your mixture is cooled to nearly room temperature you can leave it in the fridge to set over night or you can churn it immediately according to your ice cream maker’s directions.
I waited a couple of nights before churning and my cinnamon ice cream turned out great! It was just the right amount of sweet and cinnamon spice. It was the perfect compliment to our bread pudding but is also good over pecan pie.
I have made a lot of ice cream in the six months that I have owned my maker and I think I have come down to a ratio of cream and egg that gives you the best and smoothest consistency and texture of ice cream.
You are really going to enjoy whipping up something new for your holiday meals and your guests will really enjoy the surprise topping to their pies!
Bread Pudding with Cinnamon Ice Cream and Pecan Bourbon Sauce
Bread Pudding with Cinnamon Ice Cream and Pecan Bourbon Sauce
Cinnamon Ice Cream Recipe
Ingredients:
2 ½ Cup Heavy Cream
3 Cups whole milk
6 egg yolks
½ Cup dark brown sugar
½ cup sugar
1 teaspoon vanilla
1 tablespoon plus one teaspoon cinnamon
¼ teaspoon salt
Directions.
1. In a large pot heat cream and milk until just boiling. In a medium bowl whisk together yolks, sugar, brown sugar, vanilla, cinnamon, and salt.
2. Slowly whisk the warm cream mixture about a ¼ of a cup at a time into the egg mixing well after each addition. Continue slowly whisking in cream mixture until the eggs are smooth and have lost their bright yellow color. Slowly whisk the egg mixture into the remaining cream mixture. Cook over medium heat for about five minutes or until the mixture coats the back of a spoon. Do not let boil.
3. Pour mixture through a strainer into a large plastic bowl. Place bowl of cream into another bowl filled with ice water. Mix periodically until mixture has cooled to nearly room temperature. Refrigerate overnight or churn immediately. Be sure to freeze according to your ice cream maker’s directions. You can eat immediately after freezing or wait a few days. It only improves with time. Dig in!
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Delicious pictures. I am planning to make pecan pie for a Christmas party and this would make a good addition. Just hope I can get it there before it melts!
Thanks! It’s great with pecan ice cream!
Oh man, that looks delicious, especially with the bourbon & bread pudding! I wish I had an ice cream maker! Sigh.
I’ve spent a number of evenings shaking bowls filled with ice cream and ice. I’ll go to any lengths for my ice cream!
I would love an ice cream maker. Your menu sounds amazing and that dessert utterly decadent and luscious. Pudding, ice cream and sauce!
Buying an ice cream maker is dangerous! The first week I had mine I made nine batches!
Oh man this looks so good! The bread pudding looks fantastic and the cinnamon ice cream – i could just gobble that up right now. Unfortunately my ice cream maker broke back in October. Hoping for a new toy at Christmas
It was very tasty! I’ll let Santa know you are hoping for a new ice cream maker this year!
Wo need the white gloves with a menu like this one! From the warm brie and raspberries tot he cinnamon ice-cream with bread pudding We’re sure you wouldn’t have gotten a better meal anywhere! Merry Christmas to you and yours!
Thanks! That is very kind. Merry Christmas to you too!
Looks delicious!
I may be missing it, but is the recipe for the bread pudding listed on your website anywhere?
About how much does the icecream recipe make?
It makes half a gallon.
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