Cinnamon Ice Cream

Ingredients

• 2 teaspoons of ground cinnamon
• 1 cup of whole milk
• 3/4 cup of sugar
• 1/2 teaspoon of salt
• 2 cups of heavy cream
• 6 egg yolks

Directions

1. Set the cinnamon in a small, dry skillet over low heat. Swirl or shake the pan only until the spice smells toasty, then remove it from the burner right away so it does not burn.
2. In a medium saucepan over medium heat, warm the milk, sugar, salt, toasted cinnamon, and 1 cup of the cream, whisking as you go so the cinnamon blends into the liquid.
3. As that mixture heats, nestle a bowl inside another bowl filled with ice. Pour the remaining cup of cream into the chilled bowl, then rest a mesh strainer over the top.
4. In a separate bowl, whisk the egg yolks. Gradually stream the warm milk mixture into the yolks while whisking the whole time, which keeps the eggs from scrambling. Return everything to the saucepan.
5. Cook the custard over medium heat, stirring constantly with a wooden spoon or heat proof spatula and sweeping along the bottom of the pan. It is ready when it thickens enough to coat the spoon, and a line drawn through that coating with your finger stays clear.
6. Strain the custard into the cold cream. Stir it over the ice bath until the mixture cools.
7. Chill the mixture thoroughly, then churn it in your ice cream maker according to the manufacturer's instructions.