Cinnamon ice cream
Ingredients
5
Steps
5
Serves
6
Cook Time
290-295 Min
Ingredients
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Whisk together the egg yolks and sugar until thick and pale. Slowly heat the cinnamon sticks in the milk until just boiling. Remove from the heat.
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Discard the cinnamon, and stir the milk into the egg yolk mixture. Return the mixture to the pan and cook, stirring, over a low heat for about 15 minutes until thickened.
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Remove from the heat, strain into a clean freezerproof bowl and leave until cold. Stir occasionally to prevent a skin forming.
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Stir the cream into the custard. Put the bowl in the freezer and leave for 2–3 hours until the mixture is set 2.5cm/1in from the edges. Whisk the mixture to break down the large ice crystals, return to the freezer for a further 1 hour, then whisk again. Transfer to a freezer container and freeze until firm.
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Transfer to the refrigerator to soften slightly 30 minutes before serving.