Cinnamon ice cream
Whisk together the egg yolks and sugar until thick and pale. Slowly heat the cinnamon sticks in the milk until just boiling. Remove from the heat.
Discard the cinnamon, and stir the milk into the egg yolk mixture. Return the mixture to the pan and cook, stirring, over a low heat for about 15 minutes until thickened.
Remove from the heat, strain into a clean freezerproof bowl and leave until cold. Stir occasionally to prevent a skin forming.
Stir the cream into the custard. Put the bowl in the freezer and leave for 2–3 hours until the mixture is set 2.5cm/1in from the edges. Whisk the mixture to break down the large ice crystals, return to the freezer for a further 1 hour, then whisk again. Transfer to a freezer container and freeze until firm.
Transfer to the refrigerator to soften slightly 30 minutes before serving.