Ice cream with cinnamon
A full and creamy basic ice cream, perfumed with cinnamon in this recipe.
Makes 2400g.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Egg
- Vegetarian
Ingredients
- 500 ml whole milk
- 20 g ground cinnamon
- 340 g egg yolks
- 350 g sugar
- 200 g glucose
Preparation method
- Combine the whole cream milk with 900ml of the whipping cream and bring to the boil.
- Heat 100ml of whipping cream with the ground cinnamon and stir with a whisk until mixed thoroughly.
- Beat the egg yolks with the sugar and glucose.
- First pour the warm cream with ground cinnamon into the beaten egg yolks and stir thoroughly.
- Now add the warm cream with milk and stir well again.
- Pour everything back into the pan and allow the mixture to slowly thicken over a low heat.
- Stir regularly with a spatula or whisk.
- Remove the pan from the heat.
- Pour the cinnamon mixture into a container and chill to below 4°C.
- Set aside to ripen for at least 24 hours.
- Churn the cinnamon mixture into ice cream using an ice-cream machine.
Serving suggestions
- As part of a dessert, e.g. with pear, almond, and French toast.
- As part of a dessert, e.g. with milk chocolate, apricot, and orange.
- Delicious in a dish with pumpkin, chocolate, and vanilla.
