Cinnamon Ice Cream

1. Stage

Heat the cinnamon until fragrant: Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant, just about a minute at the most. Remove from heat (note that too long in the pan will burn the cinnamon).

2. Stage

Warm the milk, sugar, salt, cinnamon, and 1 cup of cream: In a medium saucepan over medium heat, heat the milk, sugar, cinnamon, and 1 cup of cream, whisking to incorporate the cinnamon into the liquid.

3. Stage

Chill the remaining cream over bowl of ice, and prepare strainer over bowl: While the milk mixture warms, set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now-chilled bowl and set a mesh strainer on top.

4. Stage

Temper the egg yolks, and add to cinnamon cream mixture: In a separate bowl, whisk together the egg yolks. Slowly, pour the warm milk mixture into the egg yolks, whisking constantly to keep the eggs from cooking. Pour the mixture back into the saucepan.

5. Stage

Heat until the mixture thickens: Stir the mixture constantly over medium heat with a wooden spoon or heat-proof spatula, scraping the bottom as you stir. Stir until the custard thickens and coats the back of a spoon. When you run your finger through the custard across the back of the spoon, the custard should not run.

6. Stage

Pour the custard through the strainer into the chilled cream: Stir until combined and cooled over the ice bath. Did you love the recipe? Give us some stars and leave a comment below!

7. Stage

Chill the mixture thoroughly and then process in your ice cream maker: Process the ice cream mixture according to the manufacturer's instructions.