Cinnamon Ice Cream
125 g milk
8 g glucose
2 g cinnamon
45 g sugar
1 g salt
25 g egg yolks
75 g heavy cream
Bring milk, glucose, heavy cream and cinnamon to a boil.
Cover and let sit to infuse for about 20 min.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with
Sieve into a bowl.
Cool the mixture over ice or cold water.
Pour it in the ice cream maker and let the machine do the rest.
Or place it the freezer and mix it every 30 minutes.
Pour it in a piping bag and fill up the quenelle silicon mold.
Freeze for one hour.
You can simply plate your ice cream with some crumbles.
I made cinnamon rolls and small apple tartlettes to show you some other options. Be creative! 🙂