Cinnamon Ice Cream


Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the effort.

  1. 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.

  2. 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)

Serves: 6

  • 225ml milk

  • 1 cinnamon stick

  • 3 egg yolks

  • 100g caster sugar

  • 1 tsp ground cinnamon, freshly ground if possible

  • 450ml whipping or double cream