Ingredients

Step by step

1. Put the milk, cream, cinnamon and lemon zest in a saucepan. Set over a low heat and slowly bring to scalding point but do not let it boil. Remove from the heat, cover and leave to infuse for 30 minutes.
2. Put some ice and a little cold water in a large bowl. Sit another bowl in the iced bowl. Put a sieve on top and set aside while you make the custard.
3. Place the egg yolks and sugar in a bowl. Whisk for 3-4 minutes, until pale and creamy. Reheat the cinnamon-infused cream and slowly pour into the egg mixture, stirring. Pour back into the saucepan and set over a low heat. Cook, stirring continuously, for about 10 minutes, until it thickens to the consistency of double cream. Strain into the chilled bowl. Discard the lemon zest and cinnamon sticks. Cool for 20 minutes, stirring occasionally, then stir in the Calvados.
   Tip

   Serve with toffee apples with Calvados. Recipe here.
4. After 20 minutes, churn the custard in an ice-cream maker, according to the manufacturer's instructions. Alternatively, pour into a shallow plastic container and place in the freezer. Use a fork to mix in the ice crystals after 2 hours and then every hour or so, until set.
5. Remove the ice cream from the freezer 15 minutes before serving, to allow to soften.