Cinnamon Ice Cream

1. 1

   Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot.

2. 2

   Bring to a boil over medium heat.

3. 3

   Turn off the heat, cover, and let the flavors infuse about 30 minutes.

4. 4

   Bring the mixture back to a boil over medium heat, stirring occasionally.

5. 5

   Turn off the heat.

6. 6

   Whisk the egg yolks and sugar together in a bowl.

7. 7

   Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.

8. 8

   Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate.

9. 9

   At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly.

10. 10

    Pour the mixture back into the pot and return to the stove.

11. 11

    Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan.

12. 12

    The custard will thicken, and when its done will coat the back of the spatula.

13. 13

    Strain it and chill at least 2 hours in the refrigerator.

14. 14

    The base should be very cold before you churn it.

15. 15

    Process in an ice cream maker according to the manufacturers instructions.

No additional tips available.