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Cinnamon ice cream
This is from allrecipes.com. It is very smoothh, and quite sweet It
makes a fabulous complement to any hot fruit pudding, like an
apple crumble. It is based on a real egg custard.
Ingredients
200 g sugar
1 pint or 600 ml whipping cream
2 beaten eggs
1 teaspoon vanilla extract
5 g cinnamon ( or one stick, whizzed into a powder)
Method
There's lots of clever pouring to make this work. Make sure that you
follow this correct method to make the custard, so that you don't get
scrambled eggs in hot milk instead!
Put half the cream and the sugar into a saucepan, and stir as it heats.
As it just begins to simmer, remove from the heat, and pour half the
hot mixture into a bowl with the eggs in it, whisking quickly to make
sure that the eggs don't scramble. Then pour the eggs and milk back
into the saucepan, and then stir in the other half of the (still cold)
cream. Then heat again on a low-ish heat, stirring continuously,
especially at the bottom of the pan, until the mixture has thickened
enough to cover the back of a spoon. Take it off the heat, and mix in
the cinnamon and vanilla. When it has cooled, put it in the fridge.
From the fridge (at fridge temperature), put the mixture in the ice
cream maker.
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