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Cinnamon Ice Cream
- Serves
8-10
- Difficulty
Easy
By Tony Bilson
Published 1994
Ingredients
2½ cups 625 mL 1 imp.pint 1 cup</
Method
Bring the milk, sugar and cinnamon stick to the boil in a saucepan over a low heat. Be careful not to burn the milk. Simmer for 5 minutes and then pour the milk through a strainer over the yolks, whisking all the time. Strain the mixture back into a clean saucepan and stir with a wooden spoon over a low heat until it begins to thicken and coats the back of a spoon. Remove from the heat, strain
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