60 minutes, plus 2 hours infusing time and churning time
The custard base of this ice cream is infused with cassia - a type of cinnamon with a bold, woody flavour. This cassia ice cream recipe, created by Robert Thompson will work just as well as a standalone sweet snack as it will as a smaller element for a larger dessert.
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Gently warm the milk and cream in a pan, then add the cassia and set aside to infuse for 2 hours
250ml of milk
75ml of double cream
15g of cassia, crushed
Once infused, bring the milk, cream and cassia to the boil. Meanwhile, whisk the eggs and sugar together until thick and pale, then pour the cream and cassia mix into the eggs, whisking to combine
2 egg yolks
65g of caster sugar
Pour everything back into the pan and stir over a low heat until thickened
Pass through a sieve into a mixing bowl and set over iced water. Stir so that the mixture cools quickly and taste the mix. If needed, return the cassia bark for a while longer to achieve a deeper flavour
Once the mixture is chilled and the flavour is to your liking, churn in an ice cream maker. Store in the freezer until required
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