Cinnamon Vanilla Custard

Combine cream, milk, sugar, cinnamon sticks and cinnamon in a heavy-bottomed saucepan. Cook on low heat, stirring frequently, until mixture comes to a low boil, turn off.

Crack eggs into a bowl and whisk thoroughly. Temper eggs by slowly adding 1/2 C of hot milk mixture to egg bowl, whisking constantly.

Then slowly add tempered egg mixture to milk mixture.

Add vanilla, remove cinnamon sticks, then pour mixture through a fine mesh sieve.

Chill in refrigerator or bowl of ice water, then freeze according to your ice cream maker’s directions.

I know it sounds like a pain, but it’s totally worth it!