Cinnamon Ice Cream
This is a Delia Smith recipe as in her "Christmas" book my edition goes back to 1991 and is particularly well thumbed. It does not appear to have an ISBN No but has a reference number CN 1454.
If you never have tried Cinnamon ice cream you really should it has a wonderful affinity with many Christmas specialities and and also with apples, pecans and mulled wine flavours.
Ingredients:
6 egg yolks size 1 (I just use large ones)
4oz/110g caster sugar
1 pint/570ml milk
1 stick of cinnamon
1 level teaspoon of ground cinnamon
10 fl oz/275ml double cream
2 slightly rounded teaspoons of custard powder
This recipe does not use an ice cream machine. If you have an ice cream machine use the guidelines herein but convert them to your own particular machine.
Place the egg yolks sugar and custard powder in a bowl and whisk them with an electric hand whisk (or balloon whisk) until the mixture is pale and really creamy but has thickened. Put the milk cinnamon stick and the ground cinnamon in a saucepan and bring the mixture to simmering point. Then pour on the egg mixture whisking all the time you do this - important as you don't want scrambled eggs.
Return the custard to the saucepan and continue whisking but now over a gentle heat until the custard has "thickened". Do not worry about the curdling if it does start to split carry on whisking until it becomes smooth again. The custard powder is added to stabilise the mixture. Pour the custard mixture into a glass bowl put cling film over the top of the custard extending up the side of the bowl to stop a skin forming. Now I know people who will kill for custard skin (I am not one of them)and this is not the place to form custard skin. Chill thoroughly and leave overnight in the fridge.
Next day whip the cream to soft peak stage then fold in the custard discarding the cinnamon stick prior to folding in. The ice cream can now be churned in an ice cream machine for about 20 minutes. Don't have a machine, don't worry put into a plastic box with a lid cover the surface with cling film put on the lid and freeze. Thereafter re-mix with a fork every 30 minutes or so until it reaches the right consistency. Before serving remove it to the refrigerator about 20 minutes prior to serving to soften.
Eat and enjoy
If you never have tried Cinnamon ice cream you really should it has a wonderful affinity with many Christmas specialities and and also with apples, pecans and mulled wine flavours.
Ingredients:
6 egg yolks size 1 (I just use large ones)
4oz/110g caster sugar
1 pint/570ml milk
1 stick of cinnamon
1 level teaspoon of ground cinnamon
10 fl oz/275ml double cream
2 slightly rounded teaspoons of custard powder
This recipe does not use an ice cream machine. If you have an ice cream machine use the guidelines herein but convert them to your own particular machine.
Place the egg yolks sugar and custard powder in a bowl and whisk them with an electric hand whisk (or balloon whisk) until the mixture is pale and really creamy but has thickened. Put the milk cinnamon stick and the ground cinnamon in a saucepan and bring the mixture to simmering point. Then pour on the egg mixture whisking all the time you do this - important as you don't want scrambled eggs.
Return the custard to the saucepan and continue whisking but now over a gentle heat until the custard has "thickened". Do not worry about the curdling if it does start to split carry on whisking until it becomes smooth again. The custard powder is added to stabilise the mixture. Pour the custard mixture into a glass bowl put cling film over the top of the custard extending up the side of the bowl to stop a skin forming. Now I know people who will kill for custard skin (I am not one of them)and this is not the place to form custard skin. Chill thoroughly and leave overnight in the fridge.
Next day whip the cream to soft peak stage then fold in the custard discarding the cinnamon stick prior to folding in. The ice cream can now be churned in an ice cream machine for about 20 minutes. Don't have a machine, don't worry put into a plastic box with a lid cover the surface with cling film put on the lid and freeze. Thereafter re-mix with a fork every 30 minutes or so until it reaches the right consistency. Before serving remove it to the refrigerator about 20 minutes prior to serving to soften.
Eat and enjoy
Well lookie you! lol
ReplyDeleteIt had been so quiet here on your blog and then one day I checked my RSS reader and there were 3 posts. Thought to myself that I would have to check in and have a look the next day . . . a couple of days later, lol I looked again and there were 8!
Had a bit of time to myself this afternoon and have been through all of the ones I'd missed - RSS reader said 10 - you have been soo busy! Lots of good food and drink, as always and I've copied a couple to try out.
Glad that you're 'back to it' and hope you and yours are all well & keeping warm :-)