Piccante Dolce's Toasted Cinnamon Ice Cream

8 cinnamon sticks
1 cup of milk
1/2 cup granulated sugar
1 pinch salt
1/2 teaspoon ground cinnamon
5 large egg yolks
2 cups heavy cream
1/4 cup packed dark brown sugar

Preheat the oven to 350F.

Place 8 cinnamon sticks on a baking sheet and into the heated oven. Toast for 10 minutes. Place the toasted cinnamon stick in a saucepan with the milk. Heat to a simmer over medium heat. When the milk starts to bubble, remove from heat and cover. Let steep for 1 hour.

Create a water bath in a large bowl and place a smaller bowl in it with the 2 cups of heavy cream. In a separate bowl whisk the 5 eggs yolks. Add the granulated sugar, salt and ground cinnamon to the saucepan with the milk and cinnamon stick. Rewarm the milk to a slight simmer and temper in the egg yolks by add a small bit of warm milk at a time to the egg yolks, whisking constantly.

Pour the warmed yolks and milk back into the sauce pan. Cook over low heat stirring constantly, scraping the bottom with a silicone spatula. Custard is cooked when it coats the spatula and leaves a line when you drag your finger through it.

Strain the custard and brown sugar to the cream. Stir until cool. Cover and place in the fridge until completely cooled.

Freeze according to your ice cream makers instructions. If you don't have a maker, check out David Lebovitz's instructions.