Cinnamon and vanilla ice-cream

Ingredients

1 vanilla bean

300ml cream

1 3/4 cups( 430 ml) milk

1/4 cup(55g) sugar

3 cinnamon sticks, broken.

6 egg yolks

1/2 cup(110g) sugar extra

Method

Split vanilla bean, remove and reserve seeds. Combine vanilla bean and reserved seeds , cream, milk, sugar,

and cinnamon in medium pan, bring to boil. Remove from heat, cover, stand 30 minutes.

Beat egg yolks and extra sugar in small bowl with electric mixer until thick and creamy, gradually stir in milk mixture. Return mixture to same pan, cook, stirring, over low heat, without boiling,until mixture thickens slightly. Strain mixture, discard cinnamon and vanilla. Cover surface of custard with plastic wrap,cool to room temperature. Pour mixture into lamington pan,cover; freeze until almost set.

Chop ice-cream roughly, beat in large bowl with electric mixer, or process, until smooth. Pour into loaf pan, cover ; freeze until firm.

Strain mixture, discard cinnamon and vanilla. Cover