Last week I made a very successful Rough Puff Pastry. I’ve attempted this type of pastry a couple of times with no success so this was a triumphant moment. I used some of the pastry to make little Apple Tarte Tatins for our Friday dessert and have popped the rest in the freezer for another day. Puff pastry here in America is hard to come by. I do know where I can get it but you pay through the nose for it so I don’t get it.
To go with the Apple Tarte Tatin I wanted to make a special ice cream. I usually turn to the fantastically simple Ben and Jerry’s recipe book for ice cream but I wanted to do something with a creamier texture which calls for a proper custard ice cream. In Kate Bracks’ book ‘The Sweet Life’ she has a brilliant recipe for vanilla ice cream so I started with that and tweeked it a bit here and there and added some broken cinnamon bark to infuse. A really perfect accompaniment to the Apple Tarte Tatin and really any apple or pear dessert.
cinnamon ice cream
1 teaspoon vanilla extract
2 cinnamon barks, broken in half
6 egg yolks
110g caster sugar
Heat the milk, cream, vanilla and broken cinnamon in a saucepan over a medium heat. Once hot, take off the stove and set aside to allow the flavours to infuse for 20 minutes.
Whisk the egg yolks and sugar in a large bowl until thick and pale. Strain the cream mixture in slowly, whisking the whole time. Then transfer to a saucepan and cook over a medium heat stirring constantly until thickened. You will know the custard is ready when the mixture coats the back of the spoon and you will also notice that the mixture feels thicker as you stir.
As soon as it thickens, take it off the heat and strain it into a bowl. Set aside to cool and then cover and place in the fridge to completely chill. Then churn the mixture in an ice cream machine and return to the freezer for several hours or overnight.