Weather a bit muggy and yet somewhat looking for something somewhere between a cool breeze and a cuddle?
You've come to the right place.
Cinnamon and cream. That's all this really is.
Two comforting treats blended seamlessly into one bowl of cold velvet.
- 225ml milk
- 1 cinnamon stick
- 3 egg yolks
- 100g caster sugar
- 1 tsp ground cinnamon, freshly ground if possible
- 450ml whipping or double cream
- Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
- Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker, or churn by hand.
That's what I like to do.