(makes approximately 1 Litre)

Cinnamon Ice Cream is the perfect accompaniment to many autumnal apple and pear desserts. This version belongs to Pierre Meyer from Pierre's Cooking School in Khandallah.


This recipe forms a part of the Apple Shortcake recipe.


300ml (1 cup + 3 tbsp + 1 tsp) cream
300ml (1 cup + 3 tbsp + 1 tsp) whole milk
2 cinnamon quills

6 egg yolks
125g (1/2 cup + 2 tbsp + 1 tsp) sugar


  • Place cream, milk and cinnamon into a saucepan and bring to the boil. Remove saucepan from heat and set aside for at least 30 minutes to allow cinnamon to infuse.
  • In a bowl place egg yolks and sugar and whisk till pale and thick.
  • Return saucepan containing milk mixture to the heat and bring to the boil.
  • Remove from boil and allow milk mixture to sit for 2 minutes then strain a little into egg mixture. Combine and strain remaining milk mixture.
  • Place saucepan over a low heat, stirring continuously with a wooden spoon, till mixture coats the back of a spoon or reaches 80*C on a candy thermometer.
  • Strain mixture into a clean bowl. Allow to cool and place in refrigerator, preferably overnight. Churn in an ice cream maker following the manufacturer's instructions or place in freezer and, during freezing time, say every hour, remove from freezer and stir thoroughly with a wooden spoon to help break up the ice crystals.