Cinnamon Ice Cream
You can happily serve this ice cream on its own, but you'll find it also has a marvellous affinity with lots of other Christmassy flavours. It makes a wonderful contrast, for instance, with Lattice Mincemeat Dessert Tart – but perhaps its star performance is as an accompaniment to the Apple, Mincemeat and Nut Strudel.
This recipe is taken from Delia Smith’s Christmas. Makes 1¾ pints (1 litre)
First of all 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 has become pale and thickened.
Next put the milk, cinnamon stick and ground cinnamon in a saucepan, bring the mixture up just to simmering point, then pour it on to the egg mixture, whisking all the while as you pour.
Return the custard to the saucepan and continue whisking over a gentle heat until the custard has thickened.
Don't worry about curdling – if it does separate, as soon as you pour it back into a bowl and continue to whisk it will become smooth again: the custard powder acts as an excellent stabiliser.
Pour the custard into a bowl and, when cool, cover with a piece of clingfilm directly on the surface of the custard and extended up the side of the bowl (to prevent a skin forming).
Chill thoroughly in the refrigerator for several hours or overnight.
Next day, whip the cream to the soft shape stage, then fold it into the custard (you can now discard the cinnamon stick). The ice cream can now be churned in an ice-cream maker for 20 minutes until it is soft and velvety.
Alternatively pour it into a plastic freezer box (approximately 9 x 6 inches/23 x 15 cm), cover the surface with clingfilm, put a lid on and freeze.
Thereafter re-mix with a fork every 30 minutes until it reaches the right consistency.
The ice cream should be eaten within 3 weeks; before serving, remove it to the main body of the refrigerator for 20 minutes to soften.