Cinnamon Ice Cream

• 2½ cups (625 mL/1 imp. pint) milk
• 1 cup</

Bring the milk, sugar and cinnamon stick to the boil in a saucepan over a low heat. Be careful not to burn the milk. Simmer for 5 minutes and then pour the milk through a strainer over the yolks, whisking all the time. Strain the mixture back into a clean saucepan and stir with a wooden spoon over a low heat until it begins to thicken and coats the back of a spoon. Remove from the heat, strain