Vanilla and Cinnamon Ice Cream with Orange Syrup

Grease a 7 cm x 12 cm x 25 cm English cake mold with oil and line the bottom with parchment paper. Reserve

In a medium saucepan, combine the flour and water and cook over high heat, stirring constantly, until the flour dissolves

Stop stirring, reduce the heat to low, and let the mixture thicken slightly (about 6 minutes, test by lifting some of the mixture with your finger and thumb: it should break if you pull them apart)

Remove from heat and reserve

In a blender, beat the eggs with vanilla extract and cinnamon until smooth (about 5 minutes)

Gradually add the reserved mixture, beating constantly, until smooth (about 4 minutes)

Add the heavy cream and continue beating until well combined (about 1 minute)

Pour into the prepared mold

Cover with plastic wrap and freeze until firm (about 6 hours)

Prepare the syrup: In a medium saucepan, combine the orange juice, cornstarch, and flour and cook over high heat, stirring constantly, until the mixture thickens slightly (about 3 minutes)

Add the orange liqueur, stir to combine, and remove from heat. Reserve

Unmold the ice cream onto a plate and let it sit at room temperature for about 30 minutes

Drizzle with the syrup

Garnish with orange zest strips and serve

321 calories per slice