Helado De Canela (Spanish Cinnamon Ice Cream)

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   ["CINNAMON MILK/CREAM:", "Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).", "Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.", "Remove from the fire.", "CUSTARD:.", "Beat the egg yolks until runny.", "Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.", "Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.", "Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.", "ICE CREAM:.", "Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, ""ripen"" for several hours by placing in your freezer."]

* Per serving · 4 servings · Values may vary.

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