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Preparing: 1 hour
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Chilling: overnight and 3 extra hours
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Ingredients
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Method
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6 egg yolks
38 g golden caster sugar
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Place the egg yolks and sugar in a bowl of the stand mixer and beat them until become pale yellow and thick.
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500 ml whole milk
87 g golden caster sugar
40 g whole cinnamon sticks
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In a small pan, combine the milk and sugar, add the cinnamon sticks and bring to the boil.
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Pour the hot milk (mind the cinnamon sticks) on the egg and sugar mixture whisking constantly. Return the mixture to the pan, cinnamon sticks, and cook the custard constantly stirring with a wooden spoon or spatula.
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Do not allow to get the custard boiled as you will end up with scrambled eggs. Cook slow, it will take you about 20 minutes to get the right consistency – thick creamy custard.
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Transfer the custard to a glass container along with the cinnamon sticks and refrigerate all night.
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120 ml double cream
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Remove the cinnamon sticks from the cold custard and transfer to the ice cream machine. Process about 10 minutes and add the double cream.
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Proceed until you get the right consistency, as per the manufacturer instructions. Pop in the freezer for at least 3 hours. Serve in ice cream cones or with baked apple.
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The recipe from the book 'At Home with The Roux Brothers'
