Cinnamon Ice Cream - Thermomix Recipes from Steph

Cinnamon Ice Cream

Recipe from Budget Busters Cookbook


30 gm brown sugar

50 gm raw sugar

3 egg yolks

300 gm cream

300 gm milk

1 tsp cinnamon


Place all ingredients into TM bowl and cook for 9 minutes at 80 degrees on speed 3-4.

Cool before pouring into bowl or Thermoserver and freeze.

Once frozen, return to TM bowl (in chunks) and churn for 30 – 40 seconds on speed 9.


For a creamier icecream, churn again and refreeze. Soften slightly before scooping out and serving with your Christmas pudding and Brandy Cream!

Recipe adapted from Budget Busters Cookbook

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