Ingredients:

• 1000ml Heavy Cream
• 1000ml Milk
• 300g Brown Sugar
• 150g Sugar
• 50ml Molasses
• 5 Cinnamon Sticks
• 3g Ground Nutmeg
• 3g Salt
• 24 Egg Yolks

Instructions:

1. Place cinnamon sticks, milk and your brown sugar into a pan and cook over medium high heat until it reaches a simmer.
2. Place your sugar, egg yolks, molasses, nutmeg and salt into a bowl and whisk until fully combined.
3. Pour your milk and sugar mixture into your egg mixture and whisk until fully combined.  Add your remaining warm milk mixture and whisk until fully combined.
4. Pour your custard mix back into the pan and cook over medium low heat until the custard reaches 165ºF.
5. Pour your cooked custard mixture into a clean bowl, and pour your cold cream into the custard.  Stir with a whisk until fully incorporated.  Cover with clingfilm and refrigerate until well chilled, preferably overnight.
6. After your custard mix has been chilled, pass through a sift to catch any lumps and to strain out the cinnamon sticks.
7. Pour your chilled custard mix into an ice-cream maker and freeze or churn according to the manufacturer’s instructions.
8. Remove your ice cream from the ice-cream maker and place in a airtight food safe container and into the freezer until you’re ready to serve.

Notes:

• This is a nice little dessert that’s good on it’s own or served along with some apple pie or crumble.
• The longer you leave the cinnamon sticks to steep inside the custard mix, the deeper the flavour will be.  When I made this recipe, I left the custard mix to sit with the cinnamon in the fridge for almost two days as I like the taste of cinnamon.
• You only warm up the milk and save the cold cream to help quickly chill the custard mix down.  It basically reduces your cooking time as there’s less liquid to heat up and reduces your time waiting for the custard mix to cool down before refrigerating.
• When churning your ice cream, it’s important not to over churn your ice cream mix.  Due to the high milk fat content, if you over churn your ice cream mix, you’ll end up with bits of butter in your ice cream.  You basically want to churn your ice cream until it reaches a soft serve consistency and has the ability to hold it’s shape.  Afterwards you chill it in your freezer to firm it up before serving.
• This makes a very large batch of ice cream but since it’s kept and stored in the freezer, it holds beautifully well.  So this is a nice dessert to make in advance and serve if you plan on hosting a large dinner party.