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4 ratings

Recipe by Orlando Murrin

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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.
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.

Per serving

422 kcalories, protein 5g, carbohydrate 24g, fat 35 g, saturated fat 20g, fibre 0g, salt 0.1 g

Latest comments and suggestions

• Gaby

  28 December 2007

  Gaby rated and commented on this recipe

  

  Fantastic with the poached pears

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• Tom

  02 November 2008

  Tom rated and commented on this recipe

  

  A dessert that punches well above it's weight. We served it with Gordon's Pear Tarte Tatin with amazing results.

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• Vic

  12 November 2008

  Vic rated and commented on this recipe

  

  Made this for a recent dinner party - a roaring success. Stunning.

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• flubbles1982

  10 February 2009

  flubbles1982 rated and commented on this recipe

  

  Made this using the non-ice-cream maker method, whilst it tastes nice it has set like a brick. I will have to thaw it slightly before eating.

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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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Difficulty and servings

6 scoops

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Plus freezing time

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

Per serving

422 kcalories, protein 5g, carbohydrate 24g, fat 35 g, saturated fat 20g, fibre 0g, salt 0.1 g

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