Another recipe from Martin Dwyer, formerly of Dwyer’s restaurant in Waterford.
200g (7oz.) Caster Sugar
150ml (5 oz.) Water
6 Egg Yolks (Free Range of course)
1 ½ Cinnamon Sticks (or 3 teaspoons of FRESH ground Cinnamon)
250 ml (9 oz.) Cream
250 g (9 oz.) Crème Fraiche
You need a small but solid pot to make the syrup.
Put the sugar and water on to boil in this and simmer for about 5 mts.
(You want to bring it to 230 F on a sugar thermometer.)
Beat the egg yolks together well in a non plastic bowl.
Now the next bit requires great attention and care to avoid burns.
While still beating pour the very hot syrup on to the egg yolks.
Once that is done you continue to beat the mixture until it cools.
It will thicken and turn paler.
Now you can have ready the cinnamon:
Break up a stick and a half and grind them to a powder in a coffee grinder.
(Sticks of cinnamon will keep their flavour for a lot longer than ground.
As a bonus you will have a subtle cinnamon flavour from your coffee for a few weeks because no matter how hard you try the flavour will linger in the grinder)
Set aside 3 teaspoons of FRESH ground Cinnamon from a jar/packet
Once the egg mixture is cool beat the cream and the cinnamon together . Start by beating the ordinary cream with the cinnamon and then, once it is stiff , beat in the Crème Fraiche until you have a uniform stiff mixture.
Fold the egg mousse into the cream using light movements and with a large spoon. You do not want to get rid of the trapped air which is what keeps the ice cream from setting into a brick.
Now pour the mixture into a container which has a good lid and freeze overnight.
Take it out of the freezer and into the fridge for a half hour before you serve it.
This is excellent with a good apple tart.