Instructions: Place the vanilla bean, cream and milk into a saucepan and bring to the boil.

Beat the egg yolks with the sugar and cinnamon until pale and creamy, then slowly whisk into the cream mixture until blended.

Return the mixture to a clean bowl and stand over a pot of simmering water, stirring constantly until the mixture coats the back of a wooden spoon.

Strain into a bowl and allow to cool. Stir in the clotted cream and churn according to manufacturers instructions. Alternatively, If you do not have an ice cream machine, pour the room temperataure mixture into a stainless steel bowl and freeze, stirring every 2 hours until firm.

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