Cinnamon Ice Cream For Sam Woulidge

Cinnamon Ice Cream
Cinnamon Ice Cream

I have read every single one of Sam Woulidge’s Confessions of a Hungry Woman columns in the Taste Magazine, up until I stopped subscribing. She has published a book with the same name, and some of her articles have been included in the book. When reading ‘in good faith’ (page 50/1) Sam talks about memories in taste. When she wrote this, her mom was still alive and so she spoke of her grandparents and aunts and uncles. Sadly, Sam’s mom passed away and so I headed to twitter and asked her what taste would her mom’s memory be? Her reply “Butter. I find my mom in butter. And especially bottereiers“. When reading this in English I wondered what French dish bottereiers could be, and then I read that word in Afrikaans and realized Sam was talking about ‘butter eggs’ (the literal translation) or what I would call scrambled eggs. Made with a healthy knob of butter, scrambled eggs to me are lazy Sunday morning spent breakfasting in bed, something Sam is not so keen on. Sam is multilingual, a talented writer, mother to Labrador Retriever’s and the most beautiful son, Sebastian. Sam’s use of Afrikaans in her English sentences shows her true love for language. She reminisces in her articles written away from home about melktert and summer days. So, when thinking of Sam in tastes I had to make something special for her with cinnamon. And not just cinnamon, the taste of milk tarts, but cinnamon ice cream laced with dulce de leche.

Cinnamon Ice Cream With Dulce De Leche
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Cinnamon Ice Cream

This ice cream has the most beautiful, distinct cinnamon flavour.
Recipe Category: Dessert
All Rights Reserved: An original recipe from Lavender and Lime


  • 250 mls milk
  • 1 cinnamon quill
  • 5 egg yolks
  • 80 g fructose
  • 250 mls cream


  • Place the milk and the cinnamon into a medium sized sauce pan
  • Over a medium heat bring up to blood temperature
  • Place the egg yolks and fructose into a mixing bowl
  • Whisk until they have reached the ribbon stage
  • Whisk in the milk
  • Add this mixture back into the sauce pan, with the cream and the cinnamon
  • Stir over a medium heat with a wooden spoon until a custard forms
  • Strain into a bowl and leave the cinnamon in the custard
  • Allow to cool before refrigerating overnight
  • Remove the cinnamon quill
  • Churn in an ice cream maker according to the manufacturer’s instructions
  • Freeze for at least 4 hours before serving

Click on the links for conversions and notes.

Cinnamon Ice Cream For Sam

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