Home » Cinnamon ice cream

Cinnamon ice cream

by Christina Julia

Cinnamon ice cream

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 egg yolks
  • 100g/4oz light muscovado sugar
  • 2 cinnamon sticks, broken in half
  • 300ml/10fl oz milk
  • 300ml/10fl oz double cream


  • Whisk together the egg yolks and sugar until thick and pale. Slowly heat
    the cinnamon sticks in the milk until just boiling. Remove from the heat.
  • Discard the cinnamon, and stir the milk into the egg yolk mixture. Return
    the mixture to the pan and cook, stirring, over a low heat for about
    15 minutes until thickened.
  • Remove from the heat, strain into a clean freezerproof bowl and leave
    until cold. Stir occasionally to prevent a skin forming.
  • Stir the cream into the custard. Put the bowl in the freezer and leave for
    2–3 hours until the mixture is set 2.5cm/1in from the edges. Whisk the
    mixture to break down the large ice crystals, return to the freezer for a
    further 1 hour, then whisk again. Transfer to a freezer container and
    freeze until firm.
  • Transfer to the refrigerator to soften slightly 30 minutes before serving

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