in Dessert Recipes

My cinnamon ice cream

updated

Spread the love

Ingredients for 1 servings:

  • 400 ml cream or whole milk or any mixture of both liquids
  • 5 egg yolks
  • 20 g sugar
  • 20 g invert sugar
  • 40 g glucose
  • 1 tsp, heaped cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

for production in an ice cream machine with compressor

Combine all ingredients and heat to 80 degrees Celsius (176 degrees Fahrenheit). Whisk continuously with a whisk. Hold at this temperature for about 5 minutes, then place the pot in cold water. Continue whisking for a few more minutes. Finally, chill the pot in the refrigerator for 3 hours, then pour the contents into an ice cream maker. Serve with prunes marinated in red wine; see my “Four Seasons Parfait Winter” recipe in the database.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

My cinnamon ice cream

Wild garlic dip