Ingredients: For the ice cream: 300 ml milk, 300 ml double cream, 2 vanilla pods - split and scraped, seeds reserved, 2 cinnamon sticks, 6 egg yolks, 250 g caster sugar, 1 tsp ground cinnamon.
First of all, make sure you have good quality vanilla pods. This is how I check:
Got you!!!!! :)
Then remove the seeds by cutting the pod into half and scrape them with the knife.
Add the milk and cream into a large sauce pan, on a low heat with the cinnamon sticks and vanilla pods without the seeds. Heat until steamed, then cover and leave to infuse for 5-10 min.
In a bowl, mix the egg yolks with the sugar and vanilla seeds.
Whisk for 3-4 min.
Pour the milk and cream mix and whisk until completely incorporated. Pout everything back into the saucepan, and cook it on a low heat until thickened.
Pour it into a bowl and leave to cool down at room temperature.
After bringing it to room temperature, put it into the fridge to cool down. Then add it to the ice cream churner and let it mix for an hour or so.
Hmm, what's cooking Doc?????
After an hour, pour the ice cream into a tray and freeze it for 45-60 min.
Serve it with cinnamon biscuits. Yummmmmmm!!!!
