Cinnamon Ice Cream

Homemade Ice Cream is completely worth the effort. Trust me.

This is a variation of a basic vanilla ice cream recipe

2 cups whole milk
2 cups heavy cream
1/2 cup granulated sugar
1/2 cup brown sugar, packed
7 whole cinnamon sticks
8 large egg yolks
1 teaspoon vanilla

Combine milk, cream, 1/4 cup of each sugar, and cinnamon in large heavy bottomed saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from the heat and cover. Let stand for one hour to steep. Strain the mixture; discard the cinnamon sticks. Return the milk mixture to the saucepan.

In bowl of electric mixer, beat egg yolks and remaining sugar until well blended and thick. Bring the milk mixture to a simmer. With mixer on low speed, whisk 2 cups of the hot milk mixture into the yolk mixture; return to the saucepan. Stir the mixture over medium-low heat with a wooden spoon, until it thickens and becomes a custard that will leave a path on the back of the wooden spoon when a finger is drawn across it -- do not allow the mixture to boil! Pour through a strainer into a medium bowl. Cover with plastic wrap or waxed paper directly on the surface of the custard. Chill until very cold, at least 8 hours.

Stir the chilled custard mixture. Pour into container of ice cream maker and mix until thickened, about 25 - 30 minutes*. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours (or longer) until firm. If made ahead, take ice cream out of freezer 10- 15 minutes before serving.

*I use a Cuisinart counter-top ice cream maker. I don't know how long it would take to freeze in a back porch freezer with the ice and rock salt. Check after about 30.