Milk tart ice cream
2 tbsp flour
2 tbsp cornflour
2 egg yolks
1 litre milk
2 tsp cinnamon powder
Mix flour, cornflour and egg yolks in a large mixing bowl. Add sugar and whisk until well mixed.
In a pan, heat milk and butter to boiling point and pour into the egg mixture while stirring continuously.
Pour mixture back into pan and whisk over low heat until it has thickened and flour is cooked, about 8-10 mins.
Stir in cinnamon and pour mixture into a glass bowl.
Place cling film directly on to the surface and allow to cool.
Whisk cold mixture with an electric whisk until smooth.
Freeze in an ice cream machine or place in a freezer-proof container and stir every 10 minutes, until a creamy ice cream forms. Serve.