Cinnamon ice cream

The other ice cream served at game night was this cinnamon ice cream from, again, The Perfect Scoop. This recipe was sooooooooooo creamy- the best texture I've ever accomplished from a homemade ice cream. Not sure if I should attribute that to this particular recipe or if I've just gotten better at making custard with all of the practice recently. Anyway, this ice cream has just the right amount of spice, and is delicious plain or accompanied by something else - fresh peaches, apple pie, oatmeal cookies... you get the picture.

Cinnamon Ice Cream

1 cup whole milk
3/4 cup sugar
pinch of salt
Ten 3" cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream in a medium saucepan. Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.