When my copy of ‘The Perfect Scoop’ arrived I quickly set about to book marking all the ice creams that I wanted to make, as soon as possible, as in the ‘A-list’ of flavours in the book. 25 post it notes later, I decided to stop, for now, at the ice cream section and tackle the sorbets, sherberts and granitas at a later date. This book will make me fat or I’m going to spend the next 12 months making new ice cream flavours weekly and going for many runs. This flavour, cinnamon, was pretty high on my list of flavours to try as James and I both really love cinnamon. It is essential to use cinnamon sticks as opposed to ground cinnamon as you get so much more of a depth of flavour and all the intricacies that good cinnamon has to offer. It is like no ice cream I’ve tasted before. The flavour was so deep that it had James guessing what other ingredients I’d added, was there honey? vanilla? Nope, just good old cinnamon sticks with a traditional custard ice cream base. It is ice cream to die for.
On the subject of ice cream, I have been listening to the audiobook of ‘Abby Clements’ – Vivien’s Heavenly Ice Cream Shop‘. I’m only half way through but I am absolutely loving it. I highly recommend it to any fans of foodie chick lit.
- 250 ml of whole milk
- 0.75 cup of sugar (or the stevia equivalent, I used just under a quarter of a cup of concentrated stevia powder (Truvia))
- A pinch of salt
- Ten 8 cm cinnamon sticks, broken up
- 500 ml of double cream
- 5 large egg yolks
- In a medium sauce pan, add the milk, sugar/stevia, salt, cinnamon sticks and half the double cream.
- Place the saucepan on a medium heat to warm.
- Once warm, remove from the heat and place a lid on the saucepan/cover it with tin foil and let the mixture steep for an hour. This really lets the cinnamon flavour develop.
- Into a large mixing bowl, pour the remaining half of the cream and place a mesh sieve over the bowl.
- In a separate medium mixing bowl, whisk the egg yolks.
- Remove the cinnamon sticks from the mixture using a slotted spoon and then rewarm the milk mixture on the stove, do not let it get near to boiling, it is warm at the very first hints of steam.
- Temper the egg yolks by adding a tbsp of the warm milk mixture at a time to it and whisking.
- Once you’ve added the milk mixture to the bowl with the yolks, transfer it back into the saucepan.
- Place the saucepan over a medium heat and stir continuously with a heatproof spatula, making sure to scrape the bottom of the pan as you stir.
- Keep stirring over a medium heat until the mixture begins to thicken and coats the back of the spatula. I always find this part a bit of a mystery but it usually takes around ten minutes. You want to make sure that the mixture never boils.
- Pour the mixture through the sieve into the mixing bowl containing the cream and then place the mixing bowl in an ice bath and stir continuously until it has cooled. I didn’t have any ice, so used a sink of cold water instead, be careful not to overfill it, as otherwise water may get into your ice cream mixture.
- Once cooled, place the mixture in a jug (or in its mixing bowl if it’ll fit), covered, in the refrigerator. Leave it there to chill thoroughly, at least 1 hour but preferably 2.
- Pour the mixture into an ice cream maker to freeze and churn, as per the manufacturers instructions. Follow David Lebovitz’ tips if you don’t have an ice cream maker.
- Serve as it is, with fruit or with a dessert; it would definitely compliment most desserts, especially crumble. Store any left over ice cream in an air tight container in the freezer. Remember that home made ice cream freezes much harder than shop bought ice cream, so take it out 20 minutes or so before serving to soften.