Cinnamon Ice Cream:
32.6 oz/925 g whole milk
32.6 oz/925 g heavy cream
15 cinnamon sticks
14 oz/400 g granulated sugar
0.14 oz/4 g salt
15 large egg yolks
- Bring milk, cream, and cinnamon sticks to a boil, then cover and let sit for 30 minutes to infuse.
- Strain out cinnamon sticks, and bring back to a heavy simmer. Add half of the sugar, and whisk together yolks and remaining sugar in a separate bowl. Temper yolks with milk mixture, and proceed with anglaise. Once thickens, strain over a chinois and let cool, ideally overnight.
- Spin ice cream according to manufacturer’s instructions, and portion into 8-ounce containers. Keep tempered for service, alongside milk portions (see below).