Saturday, 3 July 2010

Cinnamon ice cream

225ml milk
1 cinnamon stick 
3 egg yolks 100g 
caster sugar 
1tsp ground cinnamon, freshly ground if possible 
450ml whipping or double cream
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 10mins, 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.

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