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Spanish Cinnamon ice cream Recipe
Printable Version of Spanish Cinnamon ice cream Recipe Here |
- 1/4 litre milk
- 1 cinnamon stick
- 1 large piece of lemon peel
- 300g sugar
- 8 egg yolks
- pinch of salt
- 1 tbsp ground cinnamon
- 1/2 litre cream
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1. Put the milk, cinnamon stick, lemon peel and sugar in a pan
2. Bring everything to the boil slowly then lower the heat and cook for a further 15 mins
3. Beat the egg yolks with the pinch of salt until they become thick then place in a glass bowl over a pan of boiling water and cook unitl they thicken a bit more
4. Whisk the miilk (remove the cinnamon stick and lemon peel first) with the egg yolks and continue cooking in the glass bowl over the pan of boiling water until the mixture becomes thick enough to stick to a spoon
5. Remove from the heat and continue whisking until the mixture cools down then mix in the cream and place in the freezer once itīs cool enough - remove from the freezer when it has just frozen and beat in a blender and return to the freezer
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