Cinnamon Ice Cream

I love cinnamon, it's the quintessential fall spice. When fall hits, I love an apple compote with cinnamon or a cinnamon dolce latte from a specific place that I frequent too often. Anyway, this ice cream is my father's favorite and my mother has been making this for a few years now for him. Serve it with a slice of apple pie or eat it own its own, it's perfect for any time of day (if I do say so myself)! Cheers!

Ingredients:

6 cinnamon sticks
1/2 tsp ground cinnamon
3/4 cup sugar
5 egg yolks
2 cups heavy cream
1 cup whole milk
1 tsp Maldon Sea Salt (or fleur de sel)

Directions:

1. In a medium saucepan on medium-low heat, add sugar, cinnamon sticks, milk, ground cinnamon and 1 cup heavy cream. Stir until sugar has fully dissolved and remove from heat. Let sit for 1 hour

2. Once mixture has steeped, return saucepan to low heat and in a separate bowl whisk together egg yolks. Slowly pour some of the warmed mixture into the yolks and whisk 

3. Pour yolk mixture back into saucepan and stir custard until it becomes thick and reaches 165-170 degrees Fahrenheit 

4. Strain custard mixture into remaining heavy cream and let it cool in the refrigerator for at least 8 hours or overnight
5. Once custard has cooled, freeze in ice cream maker following the manufacturer's instructions