Instructions: Place the milk, sugar and cinnamon sticks in a medium saucepan and heat gently. Split the vanilla bean and scrape out the seeds then add the split bean and all seeds to the warming milk mixture. When the milk comes to the boil, remove from the heat and allow it to sit for 10 minutes.

Meanwhile, whisk the egg yolks until runny then add a cup of the hot milk to the yolks, whisking all the time. Pour the egg mixture into the remaining milk in the saucepan and heat gently, stirring often, until the custard has thickened enough to coat the back of a spoon. Do not allow to boil.

Remove the vanilla bean and cinnamon sticks and cool the custard to room temperature.

Transfer the mixture to an ice-cream machine and freeze according to the manufacturers instructions. Alternatively, pour the mixture into a stainless steel bowl and freeze, stirring well every 30 minutes for about 3 hours, or until the custard is almost frozen. Transfer the mixture to a freezer container and freeze until firm.

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