225ml lactose free milk

1 cinnamon stick

3 egg yolks

100g caster sugar

1 tsp ground cinnamon, freshly ground if possible

450ml lactose free double cream


Put the lactose free milk in a pan with the cinnamon stick and bring to the boil.

In a bowl, whisk together the yolks, sugar and ground cinnamon.

Discard the cinnamon stick, then strain the hot lactose free milk over the yolks, whisking continuously.

Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened.

Whisk the custard into the lactose free cream, then cool, chill and freeze in an ice-cream maker.

Recipe adapted from: Good Food

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Low FODMAP, Lactose and Gluten Free Recipe - Cinnamon ice creamContentsIBS  FODMAP Home