Cinnamon Ice Cream
This ice cream has the most beautiful, distinct cinnamon flavour.
Makes enough for: 1 batch ice cream
Ingredients
- 250 mls milk
- 1 quill cinnamon
- 5 egg yolks
- 80 g fructose
- 250 mls cream
Method
- 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