CINNAMON CUSTARD ICE CREAM

      Title: CINNAMON CUSTARD ICE CREAM
  Categories: Ice cream
       Yield: 1 Quart
  
       2 c  Milk
       2 c  Heavy cream
     3/4 c  Sugar
       2 lg Cinnamon sticks
       3    Egg yolks; beaten
  
   In a medium-sized, heavy-bottomed saucepan, combine the milk, cream,
   sugar, and cinnamon sticks. Heat the mixture until it simmers,
   stirring to dissolve the sugar. Remove from the heat and leave to
   steep, covered, for 2-3 hours. You can leave the cinnamon to soak in
   the cream mixture even longer if you want a more defined cinnamon
   flavor.
   
   Heat the liquid again to just below a simmer. Stir a ladle of the hot
   liquid into the egg yolks, then whisk the yolks into the cream
   mixture. Continue stirring over very low heat, never allowing the
   mixture to boil, until the custard thickens, about 8-10 minutes.
   
   Pour the custard into another container and allow it to cook, then
   chill it. Remove the cinnamon sticks, strain the custard if needed,
   and freeze it in an ice cream freezer accoridng to manufacturer's
   instructions.
   
   Source: "The New Vegetarian Epicure" by Anna Thomas
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