45 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Ingredients for 5 portions
Ingredients for portions/units
Cream 38º 0.05 l
Invert sugar 6.25 g
Sugar 0.063 kg
Egg yolk 2.5 ud
Cinnamon stick 0.75 ud
Elaboration
  • Put the milk in a pan with the cinnamon stick, the sugar, the cream and bring to the boil.
  • In a bowl, whisk together the yolks and the sugar.
  • Then strain the hot milk over the yolks, whisking continuously.
  • Heat between 82 °C-85 °C.
  • Discard the cinnamon stick and add the ground cinnamon.
  • Chill the mixture thoroughly with a reverse bain-marie (water, ice and salt). 
  • Churn the ice cream in an ice-cream maker.
Nutritional information (1 portion)
Fiber 0.19 g
Saturates 4.05 g
Monounsaturated fatty acids 2.69 g
Polyunsaturated fatty acids 0.65 g
Cholesterol 137.7 mg
Calcium 92.5 mg
Iron 1.17 mg
Zinc 0.56 mg
Vitamin A 130.27 ug
Vitamin C 1.21 g
Folic acid 17.92 ug
Salt (Sodium) 12558.2 mg
Sugars 847.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.