September 10, 2015

Cinnamon Ice Cream | Celia's Saucer

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 Ice Cream with Cherries and Brown Sugar
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
  1. 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.
  2. 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. 
And then, finally, sprinkle some soft brown sugar on top. 
That's what I like to do.


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