Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:15min › Extra time:1hr30min › Ready in:1hr50min
In a saucepan over medium-low heat, stir together the sugar, milk and 175ml double cream. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the remaining double cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Quite easy to do, as it has been a while since I have made ice cream, now for me it is a tad on the sweet side. however since my ice cream maker is on the wrong side of 12 years and I poured it in first before I started the machine , the result was icy and creamy but too soft but I am not making that the fault of the recipe. Good news though, put it into a plastic container uncovered and since my after noon was free kept returning every 30 to 45 mins to give it a good stir for about 4 hours and then put a lid on it and left it. It is a lovely consistency and NO ice crystals, since ice cream was made without machines in the old days and I hate the bloody machine i will try it as vanilla without cinnamon to see if that turned out as well as this one. Many thanks for the recipe - 23 Aug 2012