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Cinnamon ice cream

Cinnamon ice cream

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Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal422
fat35g
saturates20g
carbs24g
sugars19g
fibre0g
protein5g
low insalt0.1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, November 2005

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Overall rating

Rating: 4 out of 5.11 ratings
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