Perry-Cinnamon Ice Cream


Total Time:   4hrs 45mins (Prep: 45mins, Set: 4hrs)
Makes:   1 Litre7-apple-cinnamon-ice-cream-300x300


2 cups Paracombe Premium Perry
3/4 cup evaporated cane juice or sugar
1 stick cinnamon
2 cups milk
2 cups heavy cream
1⁄4 tsp. ground cinnamon
6 egg yolks



  1. Whisk Perry, cane juice or sugar, and cinnamon stick in a 4L saucepan over medium-high heat; bring to a boil, and cook, stirring occasionally, until reduced to 2⁄3 cup, about 25 minutes; remove from heat and discard cinnamon stick.  Stir in milk and cream until smooth and then add ground cinnamon and egg yolks; whisk until smooth.  Return saucepan to medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 20 minutes.  Pour custard through a fine strainer into a medium bowl,and let cool; refrigerate until chilled.
  2. Process chilled custard in an ice cream maker according to manufacturer’s instructions. Transfer to a storage container and freeze until firm, at least 4 hours.


Recipe adapted from SAVEUR