Cinnamon Ice cream

1. 1

   Put the milk, rind, cinnamon sticks and half the sugar in a saucepan and heat to just below boiling.

2. 2

   Set aside for 10 minutes.

3. 3

   Using a wire whisk, combine the yolks, remaining sugar and ground cinnamon in boel until thick and pale.

4. 4

   Pour in the milk in a steady stream, whisking constantly.

5. 5

   Wash the pan, pour in the mixture and stir over very low heat for 5-10 minutes, until thickened.

6. 6

   To test, run a finger through the mixture across the back of a wooden spoon.

7. 7

   If it leaves a clear line, the custard is ready.

8. 8

   Strain it into a bowl and leave to cool to room temperature.

9. 9

   Pour it into a 1.25 litre shallow metal container.

10. 10

    Freeze for 2 hours, or until firm.

11. 11

    When half frozen around the edges, beat well then freeze again.

12. 12

    Repeat the beating and freezing process twice more

* Per serving · 4 servings · Values may vary.

No additional tips available.