1L/1¼pt lactose free milk
40g/1½oz cassia bark
8 egg yolks
4 whole eggs
350g/12oz caster sugar
1L/1¼pt lactose free cream
Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible. This recipe makes 2L/3½pt.
Bring the lactose free milk, sugar, glucose and cassia bark to the boil.
Over a bain marie, warm the egg yolks, whole eggs and sugar.
Add the boiling liquid to the egg mixture pour it back into the pot and cook out to ribbon consistency using a wooden spoon.
Cool the mixture over ice and add the lactose free cream.
Infuse the mixture until the flavour is subtle. Strain.
The mixture is now ready to churn in the ice cream machine. Be careful not to over churn or it will become very icy and the butter will separate.