Preparation:
In a medium-sized, heavy-bottomed saucepan, combine the milk, cream, sugar, and cinnamon sticks. Heat the mixture until it simmers, stirring to dissolve the sugar. Remove from the heat and leave to steep, covered, for 2-3 hours. You can leave the cinnamon to soak in the cream mixture even longer if you want a more defined cinnamon flavor.
Heat the liquid again to just below a simmer. Stir a ladle of the hot liquid into the egg yolks, then whisk the yolks into the cream mixture. Continue stirring over very low heat, never allowing the mixture to boil, until the custard thickens, about 8-10 minutes.
Pour the custard into another container and allow it to cook, then chill it. Remove the cinnamon sticks, strain the custard if needed, and freeze it in an ice cream freezer according to manufacturer's instruction |
