Cinnamon ice cream

Put the milk, cinnamon stick, lemon peel and sugar in a pan

Bring everything to the boil slowly then lower the heat and cook for a further 15 mins

Beat the egg yolks with the pinch of salt until they become thick then place in a glass bowl over a pan of boiling water and cook unitl they thicken a bit more

Whisk the miilk (remove the cinnamon stick and lemon peel first) with the egg yolks and continue cooking in the glass bowl over the pan of boiling water until the mixture becomes thick enough to stick to a spoon

Remove from the heat and continue whisking until the mixture cools down then mix in the cream and place in the freezer once it´s cool enough - remove from the freezer when it has just frozen and beat in a blender and return to the freezer