Cinnamon Ice Cream with Tequila-Chocolate Sauce and Coconut Flakes

Ingredients

 Makes 8

3 egg yolks

450ml double cream

220ml whole milk

1 cinnamon stick

2 1/2 tsp cinnamon powder

100g caster sugar

For the chocolate sauce:

200g dark chocolate, your favourite one

3-4 tbsp blanco tequila (must be 100% agave)

60ml double cream

100ml whole milk

A scrunch of sea salt

1 large tbsp Golden Syrup

60g coconut flakes

Recipe

Smooth sweet cinnamon cream, a sultry tequila-spiked dark chocolate sauce from Meat Free Mexican and toasted coconut flakes turn this simple ice-cream into an irresistible revelry of Mexican flavours.

Whisk the egg yolks and sugar in a heatproof bowl until thick and pale. Add the ground cinnamon, then put to one side. Pour the milk into a saucepan, add the cinnamon stick and bring to the boil. Remove the cinnamon stick, then carefully pour the hot milk onto the yolks in a stream, whisking all the time

Pour the custard mix into the saucepan, set it over a low-medium heat whisking constantly till it thickens - this takes 8-12 mins.

In a clean bowl, whisk the cream to soft peaks then, whisk in the custard. Allow to sit for an hour, then pour into an ice-cream maker and churn until just set. Or, if you don’t have an ice-cream maker, pour into a suitable container and freeze for 2 hours. When the mixture begins to freeze around the edges, give it a good stir, then return to the freezer. Repeat every 40 minutes or so until just set and the mixture is smooth.

When you are ready to eat, get the ice cream out of the freezer to thaw at least 10 minutes before you are ready for pudding. Melt the chocolate sauce ingredients in a small saucepan and taste, adding more tequila, if you feel it warrants it, or more milk if the sauce needs thinning down. Gently toast the coconut flakes until a pale golden, either in a warm oven or in a frying pan heated over a medium heat. Serve the ice-cream with large spoonfuls of chocolate sauce and a sprinkling of toasted coconut.