Cinnamon ice cream
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 422 | |
| fat | 35g | |
| saturates | 20g | |
| carbs | 24g | |
| sugars | 19g | |
| fibre | 0g | |
| protein | 5g | |
| low in | salt | 0.1g |
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
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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