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