Place the vanilla bean, cream and milk into a saucepan and bring to the boil. Beat the egg yolks with the sugar and cinnamon until pale and creamy, then slowly whisk into the cream mixture until blended. Return the mixture to a clean bowl and stand over a pot of simmering water, stirring constantly until the mixture coats the back of a wooden spoon. Strain into a bowl and allow to cool. Stir in the clotted cream and churn according to manufacturers instructions. Alternatively, If you do not have an ice cream machine, pour the room temperataure mixture into a stainless steel bowl and freeze, stirring every 2 hours until firm. Per serving: 1347 Calories (kcal); 132g Total Fat; (86% calories from fat); 27g Protein; 18g Carbohydrate; 1629mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 24 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1671g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3291 (72%)|
|Amt Per Serving||% DV|
|Total Fat 365.6g||488 %|
|Saturated Fat 170.7g||853 %|
|Monounsaturated Fat 138.8g|
|Polyunsanturated Fat 39.9g|
|Cholesterol 10620.7mg||3268 %|
|Sodium 546.3mg||19 %|
|Potassium 1205.4mg||32 %|
|Total Carbohydrate 192g||56 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 190.6g|
|Protein 137.8g||197 %|
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Calories per serving: 4565
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