Everyone adores this wonderful ice cream when they taste it. I find it goes particularly well with baked apples.
1 quantity crème anglaise, infused with a 20g (⅔ oz) cinnamon stick, lightly broken, instead of vanilla
100ml (scant ½ cup) double (heavy) cream (optional)
8 Cox’s or Bramley apples
caster (superfine) sugar, to sprinkle
8 knobs of butter
Make the ice cream following the method on Vanilla ice cream, leaving the cinnamon in the mixture until you are ready to churn it. Strain the infused mixture through a fine chinois or muslin into the ice cream maker and churn until the ice cream is the correct consistency.
If serving the ice cream with baked apples, use an apple corer to remove the cores, then make an incision with a knife tip all round the circumference of each apple. Stand them in a deep ovenproof dish, sprinkle with a little sugar and put a knob of butter on each apple. Pour a little water into the dish and bake at 180ºC/350ºF/ Gas 4 for 40 minutes. Leave to cool slightly.
Once the apples are just warm, put them on individual plates, top them with a large scoop of cinnamon ice cream and serve.