A very special ice cream! Serve it with baked, syrupy desserts and fruit salads that contain apple…

Serves: 6-8 Prep. time: 20′ + freezing Cooks in: 5′ Ready in: 25′

725 ml whole milk
65 g powdered milk 0%
180 g sugar
210 ml double cream 35%
½ tsp cinnamon powder
2 eggs

Step 1
In a medium pan heat milk, powdered milk, sugar, double cream and cinnamon, stirring with a spatula, and bring to a boil. Remove pan from heat.

Step 2
Whisk eggs in a bowl and stir in the pan, whisking continuously for 1-2 minutes until mix is smooth and thick. Cover the surface with plastic membrane to avoid skin from forming. Refrigerate until cool. Then freeze in an ice-cream maker. If you don’t have an ice maker, pour the mix in a suitable container and put in the freezer for 1 hour and 30 minutes or until it starts to freeze around the edges. Stir well and put back in the freezer. Repeat this process at least twice more or until the mix is smooth.

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