Categories: Ice cream, June

Ingredients

• 568ml carton full-fat milk
• 142ml carton double cream
• 160g caster sugar
• pared zest of 1 lemon, white pith removed
• 1 cinnamon stick
• 1 tbsp brandy
• 3 egg whites
• ground cinnamon, to serve

Directions

1. Place the milk, cream, 100g of the sugar, lemon zest and cinnamon stick in a saucepan over a high heat and bring to just below boiling point. Remove from the heat and set aside for 1 hour to infuse.

2. Strain the milk mixture through a sieve into clean bowl and add the brandy.

3. In a separate bowl, whisk the egg whites and remaining sugar until stiff peaks form, then whisk in a little milk mixture to loosen. Fold this into the remaining milk mixture. Pour into a freezeproof container and freeze until frozen at the edges. Remove from the freezer and beat with an electric beater, then refreeze. Repeat 2 or 3 times, roughly every 1-2 hours, then freeze overnight. Alternatively, churn in an ice-cream machine according to manufacturer’s directions. Serve the ice cream sprinkled with ground cinnamon.

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