Upon first bite {lick?}, this cinnamon ice cream quickly became our favorite ice cream flavor yet! Yum! I can’t wait to serve it with a slice of homemade apple pie!
I only made one change and that was the addition of some ground cinnamon. I just wanted to see some specs of cinnamon to reflect the flavor.
I also saved the cinnamon sticks after they were used. I just placed them in a sealed container in the fridge and reused them when I made this recipe again just 3 days later. I don’t know if that’s wrong, but I’m cheap and didn’t see any difference in the two batches of ice cream. 🙂
Cinnamon Ice Cream
Source: The Perfect Scoop by David Lebovitz as seen on Elly Says Opa!
Makes about 1 quart
Ingredients:
1 cup whole milk
3/4 cup sugar
pinch of salt
10 cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks
dash of ground cinnamon
Directions:
In a saucepan, combine the milk, sugar, salt, cinnamon sticks, and 1 cup of the heavy cream. Warm through, and then cover and let steep off the heat for one hour.
In a medium bowl, whisk together the egg yolks. Re-warm the cinnamon milk mixture, and remove the cinnamon sticks with a slotted spoon. Slowly add the milk mixture to the egg yolks, whisking constantly. Place the entire mixture back into the saucepan over medium heat, stirring constantly with a spatula being sure to scrape the bottom. Heat until the custard thickens and coats the back of a spatula, but do not boil. I added the ground cinnamon during this step.
Place the remaining 1 cup of heavy cream in a bowl with a mesh strainer on top, and put that all on top of an ice bath. Pour the custard through the sieve, and then mix together with the cream until cool. Refrigerate until completely cold, and then run through your ice cream maker as directed.
EASY AS PIE! 
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