CINNAMON ICE CREAM
265ml milk 1 cinnamon stick 2 egg yolks 55g castor sugar 115ml double cream
Source: PKU
METHOD
Heat milk with half of sugar and cinnamon, until just below boiling. Place in a blender and let run until the cinnamon stick is broken up. Let stand 10/20 mins. Whisk rest of sugar with egg yolks until well combined. Reheat milk and pour on boiling milk whisk well and return to pan. Heat slowly, stirring continuously, until begins to thicken, will coat back of spoon and will not take long. Add cream to stop cooking and pour through a fine sieve into a bowl. Cool and churn.