Homemade Cinnamon Ice Cream with Lukewarm Plums

cinnamon icecream

1. Put the milk and cream in a saucepan and heat. Cut the vanilla pod lengthways and scrape out the pulp. Add the pods and pulp and heat until the liquid steams but does not boil. In a heatproof bowl, beat the egg yolks with sugar and salt until they look light, creamy and pale. Gradually pour the hot milk through a sieve and stir everything well. Stir in the cinnamon and let the mixture cool properly in the refrigerator (leave in the refrigerator overnight or in the freezer for a few hours, but be careful not to form ice crystals). Pour the cooled mixture into the ice cream maker and stir to the ice cream according to the manufacturer’s instructions. Put the finished ice cream in a container and place in the freezer for a few hours or overnight. Let it soften a little before consuming.

Plums

1. Wash the plums, cut them in half and stone them. In a saucepan with sugar, cinnamon and cloves (the cloves are best put in a tea infuser, then you can better fish them out) bring to a simmer and let simmer over a low heat for about 10 minutes until the plums are soft. Place in small vessels while still lukewarm and serve with cinnamon ice cream. Garnish with a cinnamon stick and mint if you like.