Cinnamon ice cream

Cinnamon ice cream

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(10 ratings)

Prep: 10 mins Cook: 30 mins Plus freezing time

More effort

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal422
  • fat35g
  • saturates20g
  • carbs24g
  • sugars19g
  • fibre0g
  • protein5g
  • salt0.1g
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Ingredients

  • 225ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 egg yolks
  • 100g caster sugar
  • 1 tsp ground cinnamon, freshly ground if possible
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 450ml whipping or double cream

Method

  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.

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Comments, questions and tips

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angelafield
10th Feb, 2009
3.05
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.
therubyslippers
12th Nov, 2008
5.05
Made this for a recent dinner party - a roaring success. Stunning.
hostler
2nd Nov, 2008
5.05
A dessert that punches well above it's weight. We served it with Gordon's Pear Tarte Tatin with amazing results.
clarice
28th Dec, 2007
5.05
Fantastic with the poached pears

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