Name: Cinnamon ice cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 scoops
Cuisine: French
Ingredients: 225ml milk; 1 cinnamon stick; 3 egg yolks; 100g caster sugar; 1 tsp ground cinnamon freshly ground if possible; 450ml whipping or double cream

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Cinnamon ice cream

Cinnamon ice cream

Orlando Murrin

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6 scoops

More effort

Prep: 10 mins

Cook: 30 mins

Plus freezing time

A star rating of 4 out of 5.15 ratingsRate

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Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort

Freezable

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Ingredients

Nutrition

Units:

MetricUS

225ml milk
1 cinnamon

stick
3 egg yolks
100g caster sugar
1 tsp ground cinnamon

freshly ground if possible
450ml whipping or double cream

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Nutrition: per serving

kcal422
fat35g
saturates20g
carbs24g
sugars19g
fibre0g
protein5g
salt0.1g

low

Method

step 1

Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
step 2

Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.

RECIPE TIPS

NO ICE-CREAM MACHINE?

Pour the cooked custard into a bowl, then put the bowl in the freezer for about one and a half hrs until it starts to freeze around the edges. Stir well, repeat process twice more until the mix is smooth. Freeze until needed in a suitable container.

Recipe from Good Food magazine, November 2005

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A star rating of 4 out of 5.15 ratings

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