Ingredients: • 1/2 cup sugar
• 1/2 cup water
• 1 cinnamon stick
• 2 cups heavy (whipping) cream
• 1/4 teaspoon ground cinnamon
• 3 large egg yolks
In a small saucepan over medium heat, combine the sugar and water. Bring gently
to a boil, and cook for 2 to 3 minutes, or until the sugar is dissolved and
the mixture is syrupy. Remove from the heat and let cool.
In another small saucepan over medium heat, combine the cinnamon stick and cream.
Bring gently to a boil and cook for 2 to 3 minutes, or until the mixture thickens
slightly. Remove the cinnamon stick.
Whisk together the ground cinnamon and egg yolks. Add the sugar syrup and whisk
for 3 to 5 minutes, or until the mixture is thick and mousse like. Set the bowl
over a dish filled with ice and continue to whisk for 5 to 7 minutes, or until
the mixture is cooled. Fold in the cream. Process in an ice cream maker according
to directions, or freeze in a plastic container until the mixture is half frozen,
then whisk again. Cover and freeze until firm. (Can be made 3 days ahead. Keep
frozen.) Serves 6