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Cinnamon Icecream

200g (7oz.) Caster Sugar
150ml (5 oz.) Water
6 Egg Yolks
3 teaspoons of FRESH ground Cinnamon
250 ml (9 oz.) Cream
250 g (9 oz.) Crème Fraiche
You need a small but solid pot to make the syrup.
Put the sugar and water on to boil in this and simmer for about 5 mts.
(You want to bring it to 230 F on a sugar thermometer.)
Beat the egg yolks together well in a non plastic bowl.
Now the next bit requires great attention and care to avoid burns.
While still beating pour the very hot syrup on to the egg yolks.
Once that is done you continue to beat the mixture until it cools.(this will take about 10 minutes)
It will thicken and turn paler..

Once the egg mixture is cool beat the cream and the cinnamon together .
Start by beating the ordinary cream with the cinnamon and then, once it is stiff , beat in the Crème Fraiche until you have a uniform stiff mixture.
Fold the creams and the egg mixture together and spoon into a container.
Freeze until set.
Like all ice creams it is easier to serve if taken from the freezer and put into the fridge for a half hour before serving.

August 10, 2009 08:55 AM | 0 Comments
  Martin Dwyer
Consultant Chef