Instructions: Combine the milk with the double cream and the cinnamon sticks. Heat over a medium heat until nearly boiling, remove for the heat and allow the flavours to develop for an hour.

Cream the eggs yolks with the sugar. Strain the cream mix onto the milk mixture and cook over a mediim heat until the custard thickens enough to coat the back of a spoon. Do not allow the mixture to boil.

(The custard can be cooked over hot water or in a bain-marie, but it takes longer).

When thickened, cool the mixture over ice cubes. When cold strain into the ice cream machine and freeze according to the manufactures instructions. When the ice cream has set, turn into a bowl and store in the freezer until ready for use.

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