Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 2 egg yolks
- 1/3 cup castor sugar (75 g)
- 1 tsp ground cinnamon
- 1 tsp vanilla bean paste
- 1 cup full-fat milk (250 ml)
- 2/3 cup cream (150 ml)
Preparation:
Beat the yolks, sugar, cinnamon and vanilla bean paste until foamy. Add the milk while stirring. In a separate bowl, beat the cream until it forms floppy soft peaks. Fold the whipped cream through the other mixture. Now follow the directions of your ice cream maker to freeze.Serves 4
TIPS:
This dessert uses uncooked eggs. If that scares you, you can always use pasteurized eggs. Organic eggs are usually pretty safe though.



