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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