Infuse ice cream with a double-hit of cinnamon – grinding your own spices is worth the extra effort
Prep:10 mins
6 scoops
225ml milk1 cinnamon stick3 egg yolks100g caster sugar1 tsp ground cinnamon, freshly ground if possible450ml whipping or double cream
STEP 1Put 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 2Pour 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.
