Cinnamon Ice Cream RecipeOrigin: America Period: Traditional |
Ingredients:
720ml double cream 
Cinnamon Ice Cream Preparation:Method:Add the cream and milk to a saucepan then scrape-in the seeds from the vanilla pods before adding the pods themselves. Place the mixture on the hob and bring just to a simmer. Meanwhile whisk together the eggs and sugar until pale and creamy. Gradually whisk the hot cream mixture to the eggs then return the custard to the pan. Stir over medium heat until the custard thickens enough to coat the back of a spoon (but make certain the mixture does not boil). Strain the custard into a bowl then whisk-in the cinnamon. Allow to cool to room temperature then refrigerate for 2 hours. Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. |
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