Pears in Gaillac doux
Give pears a boozy French treatment with this wine-friendly pudding recipe
Cinnamon ice cream
6 scoops
More effort
Prep:
Cook:
Plus freezing time
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Skip to ingredients
- 225ml milk
- 1 cinnamonstick
- 3 egg yolks
- 100g caster sugar
- 1 tsp ground cinnamonfreshly ground if possible
- 450ml whipping or double cream
Nutrition: per serving
- kcal422
- fat35g
- saturates20g
- carbs24g
- sugars19g
- fibre0g
- protein5g
- salt0.1glow
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.
