Cinnamon Ice Cream

1. In a saucepan, heat the milk, cream and salt to a simmer.

2. Meanwhile, mix the egg yolks with the sugar and once the milk mixture is brought to a simmer, pour half of the milk mixture into the egg yolks and whisk the yolks the entire time.

3. Add the yolk and half of the milk mixture back into the saucepan. Bring to a simmer again and cook, stirring constantly until the custard has thickened, about 6-8 minutes.

4. Strain mixture through a fine sieve and then add the vanilla and cinnamon. Stir and then refrigerate the covered mixture for about 4 hours or preferably overnight.

5. Process the custard in your ice cream maker according to manufacturer’s directions. Makes one quart.