Cinnamon Ice Cream

Apple Tarte Tatin with Cinnamon Ice Cream

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.

Boulder, Colorado

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.

Horse RanchBoulder, Colorado    Apple Tarte Tatin with Cinnamon Ice Cream

cinnamon ice cream

450ml cream
250ml milk
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.

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6 Responses to Cinnamon Ice Cream

  1. UGH, YUM. I’m loving all these posts. So good to have you back Miss teaforsix!

  2. Brooke says:

    Ok admit it Nat – you’re doing a drop in background right? Those mountains aren’t really real! Too incredibly storybook like to be real!

    • natalie says:

      You’ve got me Brooke! I roll it up and carry it around in a yoga mat bag (so I fit in with the locals) then pull it out before taking a shot. It is seriously incredible especially if you drive out a bit from the mountains and look back at them. I shake my head a hundred times a day just in disbelief at how beautiful this place is.

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