Graviola & Cinnamon Ice Cream

• 600 ml (1 pint/2½ cups) double (heavy) cream
• 600

To make the crème anglaise, follow the instructions above for the Cupuaçu & white chocolate ice cream but this time adding the graviola pulp and cinnamon instead to the cool egg custard to flavour it. Mix well, let the mixture cool down then chill it for a few hours before churning in an ice-cream maker, following the manufacturer’s instruction