Recipe - Cinnamon Custard Ice Cream

2 cup Milk
2 cup Heavy cream
Three fourths cup Sugar
2 lg Cinnamon sticks
3 Egg yolks; beaten

In a mediumsized, heavybottomed 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
23 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 810 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
Posted to EATL Digest by Walt Gray waltgray@MNSINC.COM on Feb 10, 1998