This recipe is from Eating In by Philip Johnson.
To make the cinnamon ice cream, scrape the seeds from the vanilla bean into a large saucepan. Add the vanilla bean, cinnamon, milk and cream and bring almost to the boil. In a bowl, lightly whisk together the egg yolks and sugar. Whisk the hot milk mixture into the egg yolks, then return to clean saucepan over medium heat.
Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. - do not let it boil. Strain through a fine sieve, allow to cool to room temperature, then refrigerate until cold.
Transfer to an ice cream machine, churn according to the manufacturer’s instructions, then freeze. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until creamy and frozen.
To make the dumplings, put the butter, salt, 1 tablespoon of the sugar and 500ml (2 cups) water in a saucepan over low heat, stirring until the butter has melted. Remove from the heat. Add the flour, return to low heat and stir continuously until the mixture is smooth and comes away from the sides of the saucepan. Transfer the mixture to an electric mixer fitted with a paddle attachment and add the eggs one at a time, beating well between each addition, until the mixture is cool and holds its shape.
Grease and line two baking trays with baking paper. Spoon the dumpling mixture into a piping bag and pipe 30-35 evenly-sized balls onto the lined trays. Push some chocolate into the centre of each ball then pipe over a little extra dumpling mixture to cover the hole. Freeze. (Dumplings will keep stored in the freezer for up to 1 month.)
To cook the dumplings, fill a deep-fryer or large saucepan one-third full of vegetable oil and heat to 150° (300°F). Carefully add the dumplings straight from the freezer into the hot oil, allowing 3 dumplings per person. Cook until the dumplings are golden and slightly puffed. Remove from the hot oil using a slotted spoon or spider and drain on paper towels.
Combine the remaining sugar and cinnamon and toss the dumplings gently through the sugar to coat. Serve immediately with scoops of cinnamon ice cream.
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