About this recipe:Lovely cinnamon ice cream that is unbelievably luscious and creamy. There is nothing better to serve with your favourite apple pie or apple crumble. Or, simply serve with poached fruit for a fantastic pud.
175ml double cream
2 tablespoons soured cream
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
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In a medium bowl, stir together the double cream and soured cream. Set aside in a warm place for about an hour to thicken.
In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
When the custard has cooled, stir in the soured cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.