Cinnamon ice cream
- Preparation and cooking time
- 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
- 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.
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.