This dish contains the following allergens: Eggs, Milk/Dairy
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3
egg yolks
100g
soft brown sugar
400ml
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
3
egg yolks
3.5oz
soft brown sugar
14fl. oz
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
Utensils
Step 1
Whisk egg yolks and sugar in a small saucepan until fully combined and the sugar is dissolved.
Step 2
Add cream, cinnamon and salt to saucepan. Stir to combine then place over medium heat, stirring constantly with a whisk or silicone spatulauntil the mixture coats the back of a spoon and reaches the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 3
Pour mixture through sieveinto an empty tub. Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for 24 hours.
Step 4
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select ICE CREAM.
Step 6
Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
Whisk egg yolks and sugar in a small saucepan until fully combined and the sugar is dissolved.
3
egg yolks
100g
soft brown sugar
400ml
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
3
egg yolks
3.5oz
soft brown sugar
14fl. oz
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
Step 2 of 6
Add cream, cinnamon and salt to saucepan. Stir to combine then place over medium heat, stirring constantly with a whisk or silicone spatulauntil the mixture coats the back of a spoon and reaches the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
3
egg yolks
100g
soft brown sugar
400ml
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
3
egg yolks
3.5oz
soft brown sugar
14fl. oz
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
Step 3 of 6
Pour mixture through sieveinto an empty tub. Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for 24 hours.
3
egg yolks
100g
soft brown sugar
400ml
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
3
egg yolks
3.5oz
soft brown sugar
14fl. oz
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
Step 4 of 6
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
3
egg yolks
100g
soft brown sugar
400ml
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
3
egg yolks
3.5oz
soft brown sugar
14fl. oz
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
Step 5 of 6
Select ICE CREAM.
3
egg yolks
100g
soft brown sugar
400ml
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
3
egg yolks
3.5oz
soft brown sugar
14fl. oz
single cream
1/2 teaspoon
ground cinnamon (optional)
Pinch of salt
Step 6 of 6
Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
