Cinnamon Ice Cream

• 1 pint (575 ml.) milk
• 6 whole cinnamon sticks
• 1

Place the cinnamon sticks in the milk and bring to the boil. Allow to cool, about 4 hours.

Beat the egg yolks with the sugar and strain the cold milk Whisk the milk and egg yolks together and add the glucose. Place the mixture into a thick bottomed pan and put on a moderate heat, stirring continuously till the mixture coats the back of a spoon—do not boil. Strain into a bowl and stir in