Cinnamon Ice Cream

Preparation

Step 1: Infuse the milk with cinnamon

In a saucepan, pour the milk and the heavy cream. Split the cinnamon sticks in half and add them with the ground cinnamon and the pinch of salt. Bring to a simmer, turn off the heat, cover and let infuse for 30 minutes off the heat.

Meanwhile, whisk the egg yolks with the sugar until the mixture turns pale and forms a ribbon.

Step 2: Make the custard

Strain the infused milk and pour it back into the saucepan. Bring to a simmer again, then pour it in a thin stream over the egg-sugar mixture while whisking vigorously. Pour everything back into the saucepan and thicken over low heat, stirring constantly with a spatula, until it reaches 83-85°C.

The custard should coat the spatula. Remove from the heat immediately and stir in the vanilla extract.

Step 3: Chill the base

Pour the custard into a bowl and let it cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours, ideally overnight.

A well-chilled base is the key to a smooth ice cream: it shortens the churning time and limits ice crystal formation.

Step 4: Churn the ice cream

Pour the cold base into the ice cream maker and churn for 25 to 35 minutes, until the ice cream has the consistency of a smooth sorbet. Add an extra pinch of ground cinnamon at the end of churning if you like an intense flavour.

Transfer the ice cream to an airtight container and smooth the surface with a spatula.

Step 5: Freeze and serve

Place the container in the freezer for at least 2 hours to firm up the ice cream before serving. Take it out 5 minutes before serving to make scooping easier.

Serve scoops in bowls, with a cinnamon shortbread or a red berry coulis for a tangy contrast. The ice cream keeps for 2 weeks in the freezer.