This recipe is an accompaniment for Pear-Cranberry Crisp with Cinnamon Ice Cream.
Ingredients
3 cups whole milk
1 1/4 cups sugar
1 cup whipping cream
5 cinnamon sticks
1/8 teaspoon salt
12 large egg yolks
Directions
Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.
Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
