Put the sugar, water and nuts in a pan.
Cook over a medium heat, stirring constantly, until the sugar has caramelized and coated the nuts.
Meanwhile, put the milk and the cinnamon in a pan and bring to the boil. Remove from the heat.
Mix the egg yolks and sugar and stir into the milk.
Put the pan back on the heat and stir constantly until the mixture starts thickening; the temperature should not exceed 65º C.
Add the nuts and leave to cool.
Put the mixture in an ice-cream maker and churn for 20 minutes.
Add all the ingredients in a saucepan.
Cook them and stir constantly until all the syrup thick and wrap the fruit in a crust form.