A sweet and mildly spicy ice cream that everyone will love.
This is an excellent ice cream. Lovely on it’s own – but when paired with other flavours it reaches its full potential. Combine one of the following as an add-in when you churn the ice cream or plate up as an extra element to your dish. Here are some suggestions:
- Apple crumble
- Roasted pear
- Chocolate chips
- Chocolate stracciatella
- Caramel sauce
- Candied orange
Did you know?
In general, the lighter the colour of the cinnamon, the higher its quality. The ground variety loses it’s flavour punch fairly quickly so you’ll need to stock up on new cinnamon more often that other spices.
Cinnamon sticks vs ground cinnamon
In this recipe, I use ground cinnamon (aka cinnamon powder). If you want a more intense flavour then you can use cinnamon sticks instead. For this ice cream, use about 10″ of sticks. Toss them in at the end of cooking your anglaise (the custard) and allow them to infuse overnight.
How to make cinnamon ice cream without a machine
Follow the recipe until the last step – then, instead of churning in an ice cream make, pour into a container and freeze. Every half an hour remove the ice cream and beat it until smooth, then continue freezing. You’ll need to beat the ice cream about 3-4 times as it hardens.
Each time you remove the ice cream to beat, try to work as quickly as possible so that the ice cream doesn’t have time to melt.