serves 6
ingredients
3 egg yolks
100g/4oz light muscovado sugar
2 cinnamon sticks, broken in half
300ml/10fl oz milk
300ml/10fl oz double cream
• Whisk together the egg yolks and sugar until thick and pale. Slowly heat
the cinnamon sticks in the milk until just boiling. Remove from the heat.
• Discard the cinnamon, and stir the milk into the egg yolk mixture. Return
the mixture to the pan and cook, stirring, over a low heat for about
15 minutes until thickened.
• Remove from the heat, strain into a clean freezerproof bowl and leave
until cold. Stir occasionally to prevent a skin forming.
• Stir the cream into the custard. Put the bowl in the freezer and leave for
2–3 hours until the mixture is set 2.5cm/1in from the edges. Whisk the
mixture to break down the large ice crystals, return to the freezer for a
further 1 hour, then whisk again. Transfer to a freezer container and
freeze until firm.
• Transfer to the refrigerator to soften slightly 30 minutes before serving.
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