Cinnamon Ice Cream is a delicious frozen dessert. The rich cinnamon taste will literally melt in Your mouth. It’s ones of those bitter, sweet ice creams You just can’t find in Your local grocery store. The creamy smooth taste of Cinnamon Ice Cream is a delightful an healthy alternative to those calorie packed ice creams were all used to. Cinnamon Ice Cream is an easy dish to prepare, it is best to to make in the morning, so that it freezes an You can serve it at night with some Apple Pie or Brown Betty.

Ingredients

• 3 Egg Yolks
• 4oz Light Muscovado Sugar
• 2 Cinnamon Sticks (Broken in Half)
• 10fl oz Milk
• 10fl oz Double Cream

Method

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 freezer proof 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 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.