Cinnamon is one of winter’s quintessential spices, but it is just as delicious in summer, what this ice-cream proves perfectly.
- 175gr sugar
- 3 tbs water
- 500ml heavy cream
- 250ml milk
- 2 eggs
- 1 tbs cinnamon
Makes approx 1 liter
Combine the sugar and water in a saucepan, make sure all the sugar is wet. It doesn’t need to be covered in water but the sugar does need to be wet or else it might burn. If not all is wet, add a little extra water. Adding water does not influence the end result, it just takes longer for the caramel to form as the water has to evaporate first. Heat the sugar without stirring until it browns into a caramel. Be careful, once it starts to brown it can quickly burn if left on a high flame.
Add the milk to the caramel in a quick pour. Don’t be too careful because you want to bring the temperature down quickly. A few drops of milk would sputter a lot, but a quick pour immediately stops the caramel from cooking. Simmer gently until the caramel has fully dissolved in the milk. Leave to cool.
Combine the cream, eggs, cinnamon and caramel milk and mix to combine well.
Freeze in an ice cream machine.