Clotted Cream And Cinnamon Ice Cream

Ready in 1h

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6 Egg yolks
1 ts Ground cinnamon
300 g Clotted cream
1 Vanilla bean split
150 g Castor sugar
400 ml Cream
1 400 milliliter full cream

Original recipe makes 1 servings



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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