Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Ground cinnamon - 2 teaspoons
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg yolks - 4

Instructions

1. 1.

   In a saucepan, combine heavy cream, milk, sugar, cinnamon, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.

2. 2.

   In a separate bowl, whisk the egg yolks until smooth.

3. 3.

   Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper the eggs.

4. 4.

   Gradually add the yolk mixture back into the saucepan, stirring continuously.

5. 5.

   Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

6. 6.

   Remove from heat and stir in the vanilla extract.

7. 7.

   Strain the mixture through a fine-mesh sieve into a bowl, then let it cool to room temperature.

8. 8.

   Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

9. 9.

   Churn the mixture in an ice cream maker according to the manufacturer's instructions.

10. 10.

    Transfer the ice cream to a container and freeze until firm, about 2 hours.

Nutritional Facts