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

Directions: 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