Instructions: 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 manufacturers instructions. Transfer ice cream to container; cover and freeze.

This recipe yields about 7 cups.

Comments:
This recipe is an accompaniment for "Pear-Cranberry Crisp with Cinnamon Ice Cream" (see recipe).

Yield: 7 cups

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