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Cinnamon Ice Cream

600ml (1 pt.) Milk
1 Cinnamon stick
6 Egg Yolks
300ml (10 oz.) Cream
175g (6 oz.) Caster Sugar

Put the milk into the goblet of a liquidiser. Break up the cinnamon stick add it to the milk and whizz together until the cinnamon is well chopped up and the milk impregnated with the flavour of cinnamon.
(If you havn't got a liquidiser chop up the cinnamon stick as finely as you can and leave it in the milk for a few hours before heating.)
Beat the egg yolks and the sugar together. Heat the milk and cinnamon up to boiling point and then pour thruogh a fine strainer on to the beaten egg yolks.
Mix well together and then pour back into the pan and heat carefully stirring all the time with a wooden spoon until the mixture will coat the back of the spoon.
Let this mixture cool completely.
Beat the cream until thick and fold into the cooled Cinnamon custard.
Pour this mixture into a freezer box and freeze until set.If you can remember to take the mixture out of the freezer two or three times during freezing and stir the sides into the middle it will improve the texture of the ice cream and make it smoother. Anyway do take it out of the freezer 30 mts or so before serving.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef