GP’S 2017 ADVENT CALENDAR OF CUISINE
This another Christmas recipe that I have been making for years. We love it with Christmas pudding, apple struedl, clementine cake and more. It is lifted from Delia Smith once again.
6 large egg yolks
4 oz. caster sugar
2 slightly rounded teaspoons of custard powder
1 pint of milk
1 cinnamon stick
1 teaspoon of ground cinnamon
10 fl. oz. of double cream
Make the custard : Use an electric hand whisk to whisk the egg yolks, sugar and custard powder until it has become pale and thickened.
In a saucepan, gently heat the milk, cinnamon stick and cinnamon powder until simmering point.
Now pour the cinnamon milk onto the egg mixture, whisking all the while.
Return the custard to the saucepan on a gentle heat and continue whisking until the custard has thickened.
It shouldn’t curdle. The custard powder should act as a stabiliser. Otherwise, take it off the heat and continue whisking.
Now pour it into a clean bowl and, after it has cooled, cover the surface of the custard and up the sides of the bowl with clingfilm to prevent a skin forming. Chill it in the fridge for several hours or overnight.
Make the ice cream : Whip the cream to a soft shape stage. Discard the cinnamon stick and fold the cream into the custard. At this point you can use an ice cream maker or do as I do.
Pour it into 6 x 9 inch plastic box. Cover it in cling film, put the lid on and put it in the freezer. Every thirty minutes get it out and stir it with a fork. If you stop this process too early it will form ice crystals and be rock hard, so persevere.
Again, I make this two or three weeks ahead of time.
© OldTrout 2017