As much as I love ice cream I prefer to have it as an accompaniment rather than as a dessert on it’s own. Having said that I like nothing more than a scoop of gelato or a cone of ice cream if I am out and about. But for dessert at home I like to pair the ice cream with something and this cinnamon ice cream is one of those flavours that can accompany a whole host of desserts, from pies and tarts to cakes. I’ve served it with tarte tatin, apple pie and more recently with a plum cake. It’s easy to make but you do need to have an ice cream maker. I ummed and ahhed for a while about purchasing one – lack of space in my small kitchen and doubts about how much I would use it being my main concerns. I finally decided on a compromise and bought the ice cream attachment for my Kitchenaid. It doesn’t take up much space, just one small bowl really, and it does a great job. My fear that I wouldn’t use it enough to justify the purchase were instantly put to rest. Believe me, once you have an ice cream maker you will definitely make good use of it. I know there are a lot of great pre-made ice creams out there but they can cost a pretty penny, especially the better quality ones, and for a fraction of the cost you can whip up your own in no time and have the added benefit of knowing exactly what has gone into it, not to mention all the flavour combinations you can create. If you’re new to ice cream making or have recently purchased a machine and want a solid flavour and easy ice cream to start you on your way then this cinnamon ice cream is a fabulous one to try.
Ingredients – Makes 1 litre
1 teaspoon ground cinnamon
1 stick cinnamon
1 cup full fat milk
½ cup sugar
¼ teaspoon salt
2 cups cream
6 egg yolks
Method
Warm the milk, sugar, salt, cinnamon, cinnamon stick and 1 cup of the cream in a saucepan over medium heat whisking to incorporate the cinnamon. Whisk together the egg yolks in a bowl and slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid the eggs scrambling. Pour the mixture back into the saucepan. Stir the mixture constantly over medium heat with a wooden spoon or spatula, scraping the bottom as you stir. Cook until the custard becomes thick and the mixture can coat the spoon. A good way to check is by running your finger across the coating on the spoon and for it to not run.
Pour the custard through a strainer into a clean bowl and add the remaining cup of cream. Stir to incorporate and leave the mixture to cool then chill the mixture thoroughly in the fridge. Once the mixture is completely chilled place in your ice cream maker and churn according to the manufacturer’s instructions.
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