Cinnamon Ice Cream

(Reprinted with permission from Deborah Mintcheff’s “Best of the Best” personal file)

Ingredients:

1 pint heavy cream

1 pint half and half

4 cinnamon sticks, broken into small pieces

8 large egg yolks

1 cup sugar

1/8 teaspoon salt

1 1/2 teaspoons vanilla

Cooking Directions:

1.    Combine heavy cream, half and half and cinnamon sticks in medium saucepan and bring to boil. Remove from heat and let steep about 1 hour.

2.    Meanwhile, in medium bowl, whisk together egg yolks, sugar, and salt.

3.    Pour cream mixture through fine sieve set over large bowl.

4.    Whisk in egg yolk mixture.

5.    Wash saucepan clean.

6.    Pour custard mixture into saucepan and cook over medium heat, stirring constantly with wooden spoon, until it coats back of spoon, about 10 minutes. Do not let boil.

7.    Pour custard through fine sieve set over clean medium bowl.

8.    Press piece of plastic wrap over surface. Refrigerate until well chilled or overnight.

9.    Stir vanilla into custard and transfer to ice-cream maker.

10. Follow manufacturer’s directions for making ice-cream.

Makes 1 quart