1. Put the milk, cinnamon stick, lemon peel and sugar in a pan
2. Bring everything to the boil slowly then lower the heat and cook for a further
15 mins
3. Beat the egg yolks with the pinch of salt until
they become thick then place in a glass bowl over a pan of boiling water and cook
unitl they thicken a bit more
4. Whisk the miilk (remove
the cinnamon stick and lemon peel first) with the egg yolks and continue cooking
in the glass bowl over the pan of boiling water until the mixture becomes thick
enough to stick to a spoon
5. Remove from the heat and
continue whisking until the mixture cools down then mix in the cream and place
in the freezer once it´s cool enough - remove from the freezer when it has
just frozen and beat in a blender and return to the freezer
