250 g caster sugar
150 ml water
150 ml milk, full cream
6 free range egg yolks
75 ml coffee liqueur
75 ml dark rum
1 vanilla pod, split and scraped
3 tsp cinnamon powder
250 ml cream, thickened
300 g crème fraiche
Using a stand mixer, whisk egg yolks until it reaches a ribbon stage on a moderate speed.
Meanwhile, make a syrup with water and 200 g of sugar, and cook to 118 degrees C (using a thermometer to check this).
Reduce the speed of the mixer, and slowly add the syrup until it is combined. Increase the speed, add vanilla and whip until cool.
Make a glaze as flavouring for the ice cream, by combining the remaining sugar, coffee liqueur and rum in a small saucepan on a high heat by reducing to a tablespoon. Reserve.
Using a mixing bowl, whip cream to a stiff peak, add cinnamon and fold through crème fraiche. Refrigerate until required.
Fold egg mixture through cinnamon cream gently, add alcohol syrup and transfer to a vessel and freeze at -18 degrees C for at least 8-10 hours.
Credits: George Calombaris for Essential Eggs
Photo Credits: Sam Karanikos