Cinnamon ripple ice cream

Cinnamon ripple ice cream
  • Serves icon Serves 8 with leftovers
  • Time icon Hands-on time 25 min, plus freezing (see make ahead)

”This recipe uses Giovanna’s mum’s classic, foolproof ice cream base with a dark cinnamon sauce rippled through it. It’s heaven.” – Three Girls Cook

 

Nutrition: per serving

Calories
242kcals
Fat
27.6g (13.6g saturated)
Protein
1.3g
Carbohydrates
8.2g (8.2g sugars)
Fibre
0.2g
Salt
0.1g
Calories
242kcals
Fat
27.6g (13.6g saturated)
Protein
1.3g
Carbohydrates
8.2g (8.2g sugars)
Fibre
0.2g
Salt
0.1g

Per 50g scoop

Ingredients

  • 600ml double cream
  • 5 large free-range egg yolks
  • 50g golden caster sugar
  • ½ tsp vanilla extract

For the cinnamon ripple

  • 75g salted butter
  • 50g soft brown sugar
  • 50g caster sugar
  • 2 tbsp ground cinnamon
  • 50ml double cream

Also useful…

  • Ice cream machine

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.
  4. 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.

delicious. tips

  1. If you prefer, buy a good quality ready-made vanilla ice cream, soften for 15 minutes, then stir the cinnamon ripple sauce through it and refreeze.

  2. If you don’t have an ice cream machine, start the recipe the day before serving. The ice cream will keep in the freezer in an airtight container, tightly wrapped in cling film, for up to 1 month.

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