Cinnamon ice cream

Instructions

• Whisk together the egg yolks and sugar until thick and pale. Slowly heat
  the cinnamon sticks in the milk until just boiling. Remove from the heat.
• Discard the cinnamon, and stir the milk into the egg yolk mixture. Return
  the mixture to the pan and cook, stirring, over a low heat for about
  15 minutes until thickened.
• Remove from the heat, strain into a clean freezerproof bowl and leave
  until cold. Stir occasionally to prevent a skin forming.
• Stir the cream into the custard. Put the bowl in the freezer and leave for
  2–3 hours until the mixture is set 2.5cm/1in from the edges. Whisk the
  mixture to break down the large ice crystals, return to the freezer for a
  further 1 hour, then whisk again. Transfer to a freezer container and
  freeze until firm.
• Transfer to the refrigerator to soften slightly 30 minutes before serving