Cinnamon Ice Cream with Raspberries

Ingredients

• 0.5 Vanilla pod
• 30 g cinnamon stick
• 100 g sugar
• 500 g whipping cream
• 3 eggs
• 3 egg yolks
• 40 g powdered sugar
• 300 g raspberries
• 1 tbsp Lemon Juice

Instructions

1. 1.

   For the ice cream, bring the cinnamon sticks, split vanilla pod, sugar and 400 ml water to a boil and reduce to 250 ml. Let steep overnight, then strain through a sieve. Briefly heat the cream with 100 g simple syrup, then remove from heat. In the meantime whisk eggs and yolks with the remaining cinnamon syrup over a hot water bath until frothy, then gradually pour in the hot cinnamon cream while stirring constantly. Continue stirring over a cold water bath until the mixture cools, then complete in an ice cream maker (or place in a metal bowl with lid in the freezer, stirring frequently).

2. 2.

   Cook raspberries (set aside some for garnish) with 1/2 cup water in a pot to boil and simmer for several minutes, then strain through a sieve and season with lemon juice and powdered sugar. Let cool.

3. 3.

   Serve ice cream topped with raspberry sauce on plates and garnish with fresh raspberries.