Embrace the warmth of spices with this cinnamon ice cream recipe. A simple blend of milk, cream and cinnamon creates a rich, aromatic treat. Perfect for any season, it’s a scoop of comfort in every bite.
Ingredients:
- 225ml milk
- 1 cinnamon stick
- 3 egg yolks
- 100g caster sugar
- 1 teaspoon ground cinnamon (freshly ground if possible)
- 450ml heavy or double cream
Method:
Place the milk and cinnamon stick in a saucepan. Heat gently until it’s hot but not boiling.
Remove from the heat and allow the cinnamon stick to steep for about 15 minutes.
Whisk the egg yolks and caster sugar in a bowl until pale and thick.
Remove the cinnamon stick from the milk and gradually whisk the warm milk into the egg mixture.
Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Stir in the ground cinnamon.
Pour the custard through a sieve into a clean bowl to remove any lumps.
Allow to cool to room temperature, then cover and chill in the fridge for at least 4 hours or overnight.
In a separate bowl, whip the cream until it forms soft peaks.
Gently fold the whipped cream into the cooled custard.
Pour the mixture into an ice-cream maker and churn according to the manufacturer’s instructions.
Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 4-6 hours.
Allow the ice cream to sit at room temperature for a few minutes to soften before scooping.
Serve and enjoy your homemade cinnamon ice cream!
