Cinnamon Cream Ice (Crème de Cannelle)

Ingredients

• 1 pint (570 ml) milk or cream (Whole milk or single/double cream both work. Cream will give a richer result.)
• 1 finger-length piece (approximately 5 cm / 2 inches) cinnamon stick (Use a whole cinnamon stick; break off a finger-length piece if your stick is longer.)
• 1 leaf bay leaf (Fresh or dried bay leaf both work.)
• 0.5 lemon (peel only) lemon peel (Use a vegetable peeler to remove wide strips of peel, avoiding the white pith which is bitter.)
• 4 sheets gelatine sheets (Standard-strength (platinum or gold grade) gelatine sheets. This is a direct substitute for Marshall's gelatine.)
• 8 yolks raw egg yolks (Use fresh, large eggs. Separate carefully — no egg white should be included.)
• 4 ounces (115 g) caster sugar (Caster sugar dissolves more easily than granulated. Also called superfine sugar.)
• 1 small amount (a few drops) apricot yellow food colouring (A pale orange-yellow food colouring. Use a natural yellow or orange food colouring if apricot yellow is unavailable. Add sparingly — just enough to give a gentle golden tint.)

Instructions

1. 1Pour 1 pint (570 ml) of milk or cream into a medium, heavy-bottomed saucepan. Add the finger-length piece of cinnamon stick, the bay leaf, and the strips of peel from half a lemon. Place the saucepan over medium heat and slowly bring the mixture to a gentle boil, stirring occasionally. As soon as it begins to boil, reduce the heat to very low and let it simmer gently for about 10 minutes so the flavours have time to fully infuse into the liquid. The cream should smell strongly of cinnamon before you proceed.
2. 2While the cream is infusing, place the 4 gelatine sheets into a bowl of cold water and leave them to soak for 5 minutes until soft and pliable. Once the cream is well flavoured and still hot, lift the gelatine sheets out of the water one at a time, gently squeeze out the excess water with your hands, and add them directly to the hot infused cream. Stir well until the gelatine has completely dissolved — you should see no visible pieces remaining. Do not allow the cream to boil again after adding the gelatine.
3. 3In a large heatproof bowl, add the 8 egg yolks and 4 ounces (115 g) of caster sugar. Using a hand whisk or electric hand mixer, beat them together vigorously for about 2–3 minutes until the mixture becomes pale, thick, and creamy, and the sugar has mostly dissolved into the yolks.
4. 4Remove the cinnamon stick, bay leaf, and lemon peel from the hot cream by pouring it through a fine-mesh sieve. Now, very slowly pour the hot infused cream into the bowl of egg yolks and sugar, whisking constantly as you pour. It is very important to add the hot liquid gradually — a thin, steady stream at first — to prevent the eggs from scrambling. This technique is called tempering. Once all the cream has been incorporated, you should have a smooth, pale custard mixture.
5. 5Pour the combined custard mixture back into the saucepan and place it over low to medium-low heat. Stir continuously with a wooden spoon or heatproof spatula, making sure to reach the bottom and corners of the pan. Cook gently for approximately 8–10 minutes until the custard thickens enough to coat the back of the spoon — when you draw your finger across the back of the coated spoon, it should leave a clean line. Do not allow the custard to boil or it will curdle. If you have a kitchen thermometer, aim for 75–80°C (167–176°F).
6. 6Remove the thickened custard from the heat. Add a small amount of apricot yellow food colouring — start with just 2–3 drops — and stir it in well. The custard should take on a gentle, pale golden or apricot tint. Add one more drop at a time if needed, but keep the colour subtle and natural-looking rather than vivid.
7. 7To replicate the traditional 'tammy' step — which originally meant passing the custard through a fine cloth called a tammy cloth — pour the custard through a fine-mesh sieve into a clean bowl. Press it through gently with the back of a spoon. This removes any small lumps or cooked egg bits and gives you a perfectly smooth, silky custard. Discard anything remaining in the sieve.
8. 8Allow the strained custard to cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 1 hour. Once cold, churn it in an ice cream machine according to the manufacturer's instructions until it reaches a thick, soft-serve consistency. If you do not have an ice cream machine, pour the cold custard into a shallow freezer-safe container, freeze for 45 minutes until the edges begin to set, then beat vigorously with a fork or hand mixer to break up ice crystals. Repeat this process every 30–45 minutes for 3–4 hours until you have a smooth, scoopable ice cream. Transfer to a lidded freezer container and freeze until firm.
9. 9Remove the cinnamon cream ice from the freezer 5 minutes before serving to allow it to soften slightly. Scoop into chilled dessert bowls or glasses and serve immediately as a dessert ice.