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Clotted Cream And Cinnamon Ice Cream

Yield: 1 servings

Ingredients and directions for this recipe

1 Vanilla bean split
400 ml Cream
1 400 milliliter full cream
-milk
6 Egg yolks
150 g Castor sugar
1 ts Ground cinnamon
300 g Clotted cream

Place the vanilla bean, cream and milk into a saucepan and bring to
the boil.

Beat the egg yolks with the sugar and cinnamon until pale and creamy,
then slowly whisk into the cream mixture until blended.

Return the mixture to a clean bowl and stand over a pot of simmering
water, stirring constantly until the mixture coats the back of a
wooden spoon.

Strain into a bowl and allow to cool. Stir in the clotted cream and
churn according to manufacturers instructions. Alternatively, If you
do not have an ice cream machine, pour the room temperataure mixture
into a stainless steel bowl and freeze, stirring every 2 hours until
firm.

See also:
Previous recipe Clotted Cream #1
Next recipe Clotted Cream Part 1

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