Glace à la Cannelle
(Cinnamon Glace) Recipe

Origin: France      Period: Traditional

This is a classic French 'glace', a French-style ice cream that's made with a custard base that contains egg yolks. This makes the resultant ice cream very rich and silky as compared with other types and styles of ice cream.

Ingredients:

125ml milk
125ml double cream
8g cinnamon sticks, broken into pieces (about 2 sitcks)
1/8 tsp ground cinnamon
50g sugar
2 egg yolks

Glace à la Cannelle
(Cinnamon Glace) Preparation:

Method:

Combine the milk and cream in a saucepan and carefully heat until the mixture begins to boil. Remove from the heat then add the cinnamon sticks, cover and set aside for at least an hour to infuse.

Meanwhile, combine the sugar and egg yolks in a small bowl and whisk together until pale and creamy. Whisking constantly, add the milk and cream mixture to the egg whites in a steady stream. When thoroughly combined return the mixture to the saucepan. Stirring constantly, cook over medium heat until thickens sufficiently to easily coat the back of a spoon.

Take off the heat and strain into a bowl. Allow to cool then place in a refrigerator and chill for at least 2 hours before pouring the resultant mixture into the bowl of an ice cream machine and churning according to the manufacturer's instructions.

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