Helado De Canela (Spanish Cinnamon Ice Cream)

A taste of Spain on the cold side. Freeze time is however long your machine takes.

• Ready In: 25 mins
• Yields: 1 qt

Ingredients

• 2  cups  whole milk
• 2  cups heavy cream
• 1⁄2 vanilla bean
• 1 1⁄2 cups sugar
• 6 (1 inch)  cinnamon sticks
• 1  teaspoon ground cinnamon
• 10  large  egg yolks
• 2  teaspoons vanilla
• 2  tablespoons  cinnamon schnapps

Directions

1. CINNAMON MILK/CREAM:
2. Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
3. Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
4. Remove from the fire.
5. CUSTARD:.
6. Beat the egg yolks until runny.
7. Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
8. Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
9. Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
10. ICE CREAM:.
11. Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, "ripen" for several hours by placing in your freezer.