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1
For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar.
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2
Stir it around to combine and allow to warm.
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3
Next, add the vanilla extract and cinnamon sticks.
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4
Stir the mixture around and heat it up until it's hot but not boiling.
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5
Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes.
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6
Remove the cinnamon sticks from the half-and-half mixture and discard.
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7
Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly.
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8
This will temper the egg yolks so that they don't scramble when they're added to the pan.
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9
Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon.
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10
Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so.
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11
Set a fine-mesh strainer over a clean glass bowl and strain the custard.
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12
Don't worry if it looks a little lumpy.
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13
Add the heavy cream to the bowl and stir to combine.
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14
Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool.
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15
Pour the cooled mixture into an ice cream maker and process according to your machine's instructions.
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16
When it's finished churning, it will still be in the soft-serve stage.
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17
Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours.
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18
For the cinnamon crisps: Preheat the oven to 350 degrees F.
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19
Combine the sugar and cinnamon in a small bowl.
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20
Place the tortillas on a baking sheet and brush both sides with the butter.
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21
Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
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22
Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature.
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23
Break into large pieces and set aside.
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24
Serve the ice cream with the cinnamon crisps.
