Cinnamon ripple ice cream

Method

1. For the ice cream base, heat the cream in a large pan over a low-medium heat until hot but not boiling. In a heatproof mixing bowl, use an electric handheld mixer to whisk the egg yolks with the golden caster sugar and vanilla extract until thick and pale.
2. Pour the hot cream over the egg yolk mixture and whisk well until combined. Leave the custard to cool fully, then churn in an ice cream machine until frozen but still soft. (Alternatively, if you don’t have an ice cream machine, freeze in an airtight container. Every 2 hours or so remove and whisk with an electric hand mixer or a fork to break up the ice crystals. You’ll need to do this 3-4 times, otherwise your ice cream won’t have a smooth consistency.)
3. Meanwhile, for the cinnamon ripple, melt the butter in a pan, then add both sugars and the cinnamon and swirl to combine. At this point, you can either heat further to dissolve the sugar or remove from the heat to keep a bit of a crunchy texture. Add the double cream, stir to combine, then leave to cool slightly.
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5. Transfer the ice cream to a freezerproof container (if using a machine), then swirl the cinnamon sauce through with a fork to give a ripple effect. Freeze for a further hour or so until firm, then serve with the tarte tatin.