This recipe is for Peter over at Kalofagas - Greek Food & Beyond.
Peter makes some gorgeous Greek food, which is always popular with his readers, but now and again he ventures into the world of desserts and I have to say, he is the King of Desserts! Have a look at some of them and you will see what I mean. There is his ....
Apricot & Pistachio Cake
and my personal favourite, the Ultimate Cheesecake.
And then there is the one that inspired this recipe .......
Plum Tarte Tatin!
Peter made this tatin with an almond pie crust, instead of puff pastry and it worked out a treat. The plums looks beautifully unctuous and you can just imagine how good they tasted alongside that almond base, but the piece de resistance is the cinnamon ice cream that Peter had the genius to serve with this tarte!
Peter doesn't have an ice cream maker, so he mashed some vanilla ice cream up with some cinnamon. Fabulous!
So, just in case Peter succumbs and buys an ice cream maker, I have made for him, cinnamon ice cream from scratch. It is just so good that you have to try it, even if you don't make it from scratch, then whip out that tub of vanilla in the freezer and mash in some cinnamon. You won't be disappointed. It is a delicious, warm and spicy ice cream. The best I have tasted this year!
Cinnamon Ice Cream
1 1/2 cups milk
1 vanilla pod
5 large egg yolks
3/4 cup golden caster sugar
1 cup double cream
1 tsp vanilla extract
a pinch of salt
2-3 tsp ground cinnamon
Cut the vanilla pod in half and scrape out the seeds. Heat the milk with the pod, seeds and extract. Do not allow to boil. Leave to stand for half and hour. This will allow the vanilla to infuse into the milk.
Whisk the eggs, sugar adn salt until pale and creamy. Add the milk, after removing the pod. Heat gently and whisk until the mixture had thickened. Whisk in the cinnamon. Taste at this stage, to see if you would like to add more cinnamon.
Whisk up in your ice cream maker. Remove when velvety smooth. I think it is best served at this point with an extra sprinkle of cinnamon.