Christmas spiced ice cream

Method

1. Place the cream, spices and vanilla into a heavy-based saucepan and bring to a shivering boil. Set aside to infuse.

2. Whisk the egg yolks and sugar until light and fluffy.

3. Remove the cinnamon sticks from the warm cream and whisk it into the egg mixture. Pour this into another heavy-based saucepan and heat gently for about 10 minutes, until you can evenly coat the back of a spoon with the mixture. Stir in the rum.

4. Pour into a freezer-proof container and place it into your freezer. Every hour or so, for the first six hours, remove it and stir. This will to break up the ice crystals as it is freezing completely.

5. Remove from the freezer a good 10 minutes before serving. It is nice served with ginger biscuits.