For the cinnamon ice cream, whip egg yolks with sugar over steam and continue beating until the mixture has cooled. Season with cinnamon, whip the cream until stiff and add to the yolk mixture. Pour into four ramekins, place in freezer for about 4 hours.
Boil red wine with sugar, cloves, lemon peel and cinnamon bark. Peel pears, cut in half, remove core, place in wine and cook until soft. Let cool in the broth, remove the pears and boil down the broth until syrupy.
Serve pears with cinnamon ice cream and syrup.
Preparation Tip:
An autumnal cinnamon ice cream recipe!
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