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1
In a small, dry, non-stick skillet over low heat, toast the ground cinnamon until it is warm to the touch and fragrant, about 2 to 3 minutes: Keep the spice moving, either by shaking the pan or by stirring, to prevent scorching.
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2
Remove the skillet from the heat and set aside.
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3
In a heavy-bottomed 2-quart saucepan, combine the half-and-half cream and the pieces of cinnamon stick.
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4
Place the pot over medium-high heat and bring just to the boil, watching closely so the cream doesnt boil over.
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5
As soon as bubbles break the surface, remove the pot from the heat and let the custard infuse for 5 minutes.
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6
Meanwhile, in a large bowl, lightly whisk the egg yolks, then gradually whisk in the sugar.
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7
Beat just until it pales and thickens ever so slightly.
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8
Place a damp kitchen towel around the base of the bowl to keep it still and whisk in the hot cream, a little at a time, until it is all incorporated.
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9
Rinse out the saucepan but dont dry it; this will help prevent the custard from sticking to the bottom.
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10
Have ready a fine strainer set over a clean bowl.
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11
Return the custard mixture to the pot over medium heat, stirring constantly until it thickens enough to coat the back of a wooden spoon, about 7 to 10 minutes.
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12
A finger drawn across the back of the spoon should leave a clean trail.
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13
Immediately pour the custard through the strainer and set aside for a moment.
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14
Add 2 tablespoons of the heavy cream to the roasted cinnamon and use a rubber spatula to blend into a thick, smooth paste.
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15
Add another 2 tablespoons of the cream and work this in until the mixture is about the consistency of a spreadable icing.
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16
Whisk the cinnamon paste into the hot strained custard until smooth.
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17
Stir in the remaining whipping cream and press a piece of plastic wrap onto the surface of the custard to prevent it from forming a skin.
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18
Poke a few holes in the plastic to allow steam to escape and place the bowl in the refrigerator until very cold, at least 4 hours but preferably overnight.
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19
Process the chilled custard in an ice cream maker according to the manufacturers instructions.
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20
Transfer the softly frozen ice cream to a freezable dish and freeze until firm.
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21
This richly flavoured ice cream is wonderful on its own, but makes an exceptionally good accompaniment to many other desserts.
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22
Although best within a few days of being made, this ice cream can be stored for up to 1 week.
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23
VARIATION
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24
Vanilla Bean Ice Cream: Omit the ground cinnamon from the above recipe and substitute 2 plump vanilla beans, split and scraped out, for the cinnamon sticks, using both the hulls and seeds.
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25
After the cream has come just to the boil, remove it from the heat and let it infuse for 10 minutes.
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26
Return the pot to the burner and bring the mixture just below the boil.
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27
Proceed with the recipe above, leaving the vanilla bean hulls in the custard until it is cold.
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28
Remove the hulls before processing the custard in the ice cream maker.
