Cinnamon Ice Cream

1 cup milk
1 1/2 tablespoons ground cinnamon
3 egg yolks
1/2 cup sugar
1 cup heavy cream
Toffee bits (optional)

Put the milk in a small saucepan with the cinnamon over medium heat. Stir until well combined. Cook, stirring now and then, until the milk is steaming hot but not quite boiling.

While the milk is heating put the egg yolks in a large mixing bowl with the sugar and beat until the mixture is light and fluffy.

Stir about one-third of the hot milk into the egg yolk mixture, then transfer the mixture to the saucepan and cook, stirring, until the mixture is once again steaming hot but not quite boiling.

Strain the custard into the cream and mix well to combine. Cover the mixture with plastic wrap, pressing the wrap into the mixture to avoid forming a film.  Once the mixture is completely cooled, churn in an ice cream maker according to manufacturer's instructions. When there are about two minutes remaining, stir in the toffee bits if desired.
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