Helado de Canela

Step by stepInstructions

1. Heat the milk, cream, half the sugar, the cinnamon sticks, and the ground cinnamon in a saucepan until steaming, then steep off the heat for 10 minutes.
2. Whisk the egg yolks with the remaining sugar until pale, then slowly whisk in the warm milk.
3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 8 to 10 minutes; do not let it boil.
4. Strain the custard, stir in the vanilla and salt, and chill completely, at least 4 hours or overnight.
5. Churn in an ice cream maker according to the manufacturer's instructions, then freeze until firm.