Steps
- Bring 225ml of milk and 1 cinnamon stick to a boil in a saucepan over medium heat. Whisk 3 egg yolks, 100g of superfine sugar, and 1 teaspoon of ground cinnamon in a bowl.
- Remove the cinnamon stick and strain the hot milk into the yolks, whisking constantly. Return to the pan and stir over low heat for 8-10 minutes, until thickened.
- Whisk into 450ml of heavy cream. Cool, then refrigerate until cold. Churn in an ice cream maker until softly frozen, then transfer to a container and freeze until firm.