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Cinnamon or cassia is an age-old spice, used in love potions and as a perfume in Roman times. It is the inner bark of a tropical evergreen tree indigenous to Sri Lanka. The bark is harvested during the rainy season, and when dried curls into long quills. These can be used as they are or ground into powder. The flavour of cinnamon is pungent and slightly bittersweet.


  • 1 L Milk

  • 40 g cassia bark

  • 50 g glucose

  • 8 egg yolks

  • 50 g Sugar

  • 4 Whole Eggs

  • 350 g caster sugar

  • 1 L Single Cream


  • 1.

    Bring the milk, sugar, glucose and cassia bark to the boil.

  • 2.

    Over a bain marie, warm the egg yolks, whole eggs and sugar.

  • 3.

    Add the boiling liquid to the egg mixture pour it back into the pot and cook out to ribbon consistency using a wooden spoon.

  • 4.

    Cool the mixture over ice and add the cream.

  • 5.

    Infuse the mixture until the flavour is subtle. Strain.

  • 6.

    The mixture is now ready to churn in the ice cream machine. Be careful not to over churn or it will become very icy and the butter will separate.

  • 7.

    Serve with steamed ginger and lemon pudding.

  • 8.

    This recipe makes 2 litres.

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