Egg-free (cinnamon) ice cream

‘Proper’ ice cream, made with egg custard, is creamy-smooth and utterly delicious. And long-winded (heating up, cooling down). And frustrating (must the custard always curdle?) Make-in-minutes egg-free ice cream, on the other hand, takes minutes to whip up and tastes… well, much like the eggy stuff.

In this recipe, I have used cinnamon. But the same recipe can be adapted to just about any ice cream flavour you like.

Whipping cream – 250 ml
Milk – 500 ml
Sugar – 3 tbsp
Vanilla pod – 2 cm piece
Cinnamon – 1 tsp

Slice the vanilla pod finely, and place it in a blender goblet with the cream, the sugar and a generous teaspoonful of ground cinnamon. Whip these together until the vanilla pieces have disappeared, then begin adding the milk gradually. (I use semi-skimmed, but full cream is fine too.) The end result should be thick and creamy but still pour-able.

Tip the mixture into your ice cream maker, beat it until the ice cream is set, then freeze. You will need to take the ice cream out of the freezer a good quarter-hour before serving to allow it to soften.

© Anne Hanley, 2012


About Gardens, Food & Umbria

I am a garden designer, working throughout central Italy. I have lived in Italy for over 30 years – for many years in Rome but now in the wilds of Umbria where I have fixed up one wreck of a house, am working on another, and tinker endlessly with two and a half hectares of land, some of which is my garden.
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