Cinnamon Ice Cream from The Great Ice Cream Book by Jon Croft
Place the cinnamon sticks in the milk and bring to the boil. Allow to cool, about 4 hours. Beat the egg yolks with the sugar and strain the cold milk Whisk the milk and egg yolks together and add t...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Stove
- Measuring cup
Ingredients
- ½ teaspoon ground cinnamon
- 4 oz. (125 g.) egg yolks (approx. 6 depending on size)
- 5 fl.oz. (150 ml.) double cream
- 6 whole cinnamon sticks
- 1 pint (575 ml.) milk
- 4 oz. (125 g.) sugar
- 1 oz. (25 g.) glucose
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