Tuesday, 23 October 2012

Cinnamon Swirl Ice Cream

Operation kitchen is a-go-go! Despite spending the weekend in beautiful, best beloved Oxford (insert sigh for the autumn leaves, the honey-coloured stone, and the roaring fire in the Kings Arms), we have been charging on and slapdashing through and progress has been made. New cupboards are up (almost)! Old ones have got new doors (mostly)! Backsplashes have been painted (sort of)! At least five of the tins and jars have been cleared off the table (don't mention the rest)!

So there's nothing new today, just an overdue write-up of the ice cream I promised you last time. Like so many ice creams around this house recently, it's another adaptation of our basic vanilla but truthfully? Brucie-stylee? This might be my favourite. I know, I'm easily swayed - and the fact that cinnamon tastes like autumn heaven is just a small part of it - but this was so perfect, so suitable for an apple pudding that I was blown away, far away from all my previous favourites. What do you want me to say? I'm fickle.

Just maple syrup, butter and cinnamon, melted together into a torrent of sweet-scented goo, swirled through creamy, light vanilla ice cream. I don't need to say anything more, do I? I just need to go back into the kitchen debris and find the ice cream scoop. I'm sure it's in there somewhere.

Cinnamon Swirl Ice Cream
As with the plum ripple and stracciatella, the basic vanilla ice cream comes from the Ben & Jerry's book. The cinnamon swirl comes from this website.

Vanilla Ice Cream
- 2 large eggs
- 3/4 cup of caster sugar
- 2 cups of double or whipping cream
- 1 cup of milk
- a teaspoon of vanilla bean paste

Cinnamon Swirl
- 3 tablespoons of maple syrup

- 2 tablespoons of butter (30g)
- 1 teaspoon of ground cinnamon

Whisk the eggs in a large mixing bowl (or freestanding mixer) for about 2 minutes or until very light and fluffy. Keep whisking while you gradually add the sugar, then whisk the whole thing for another couple of minutes until totally blended. Pour in the cream, milk and vanilla, whisk again, then transfer to an ice cream maker and churn. This one really appreciates a long churning time - it's in the final few minutes that air is incorporated, making the final ice cream light and soft - so give it a good 25 minutes. 

While the ice cream is churning, heat the syrup, butter and cinnamon over a low heat until the butter is melted, the cinnamon smells amazing and the mixture is bubbling. Turn the heat off and let it cool down a bit.

Once the ice cream has finished in the machine, slop it into a big Tupperware and pour the cinnamon goo on top. Swirl it all around two or three times, then transfer to the freezer.

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