This is now my go-to ice-cream recipe. I’ve adapted this from a coffee kahlua version (which was yum!) and it’s worked a treat. I think you could make any sort of ice-cream this way. Just infuse half the cream with your star-ingredient and then follow the rest. The ice-cream container from Howards Storage is the icing on the cake 🙂
- 500 ml heavy cream
- 250 ml full cream milk
- 1 vanilla bean
- 1 cinnamon quill
- 1 tbsp honey
- 150 g caster sugar
- 2 teaspoons ground cinnamon
- 5 egg yolks
- Heat 250ml of the heavy cream in a saucepan with the vanilla bean (halved, seeds scraped out and bean cut in sixths) and cinnamon quill (broken in 2). Heat until just below simmering. Take off the heat and leave to infuse for 5mins. Strain to remove the bits of vanilla bean and cinnamon quill.
- Combine the milk, remaining cream, sugar, honey, ground cinnamon and egg yolks in a medium saucepan. Whisk so its all combined.
- Stir the mixture on low-medium heat until it thickly coats the back of a spoon (about 10 mins). Do not let the mixture boil.
- Put the mixture in the fridge for a few hours so that it cools down completely and becomes cold (at least 2 hours).
- Put mixture in ice-cream machine for 25-30mins (check ice-cream machine instructions).
- Freeze mixture at least 4 hours if not, overnight.