Cinnamon Ice Cream
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You can happily serve this ice cream on its own, but you'll find it also has a marvelous affinity with lots of other Christmas flavors. It makes a wonderful contrast, for instance, with Lattice Mincemeat Dessert Tart but perhaps its star performance is as an accompaniment to the Apple, Mincemeat and Nut Strudel.
ingredients
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serves: 15
520 g (17.58 fluid ounces) whole milk
190 g (6.42 fluid ounces) whipping cream
60 g (2.12 ounces) powdered milk
140 g (4.94 ounces) dextrose
60 g (2.12 ounces) superfine sugar
25 g (0.88 ounce) invert sugar
5 g (0.18 ounce) ice cream stabilizer (optional)
10 g (1.41 ounces) ground cinnamon
Nutrition Facts
Cinnamon Ice Cream
Servings Per Recipe: 15
Amount per Serving
Calories: 135
- Total Fat: 6.9 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Cholesterol: 24.7 mg
- Sodium: 41.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 0.4 g
- Sugars: 9.7 g
- Protein: 2.7 g
preparation
1. With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to lO4°F (40°C). Whisk in the sugars, stabilizer, if using, and cinnamon. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.
2. Put into an ice cream maker and churn according to instructions.
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