Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the effort.
Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.
Credit: Orlando Murrin
Prep time: 10 Minutes
Cook time: 30 Minutes (+ Freezing Time)
1 cinnamon stick
3 egg yolks
100g caster sugar
1 tsp ground cinnamon, freshly ground if possible
450ml whipping or double cream