Step 1

Place cranberries, cinnamon and half the sugar in a pan with 1/4 cup (60ml) water. Cook, covered, over medium-low heat for 10 minutes, stirring occasionally, until berries start to pop and soften. Set aside 1 cup of the mixture, then process the remaining cranberries and juice in a food processor until smooth.

Step 2

Whisk egg yolks in a bowl until pale. Heat milk and remaining sugar in a pan over medium-low heat, stirring to dissolve sugar. Pour hot mixture over the egg yolks, stirring with a wooden spoon, then return mixture to the pan over low heat. Stir for 2-3 minutes until the mixture lightly coats the back of the spoon. Strain into a bowl. Stir in the rum and brandy. Cover with plastic wrap. Chill for 1 hour.

Step 3

Fold whipped cream and cranberry puree into custard mixture. Churn in an ice-cream maker according to maker's instructions. Otherwise, freeze in a plastic container for 2 hours, then remove and process in a food processor. Return to container and refreeze. Repeat 3 times, then freeze until firm. Serve scoops of semifreddo drizzled with reserved berries in syrup, and decorated with dragees.