Cinnamon Ice Cream

Directions

1. 1
   Set a large strainer over a large pot and set aside.
2. 2
   Bring the milk, half of the sugar, the vanilla beans and seeds, the cinnamon, and bay leaves to a boil in a medium pot over medium heat, stirring frequently.
3. 3
   Once at a boil, reduce heat to low.
4. 4
   Whisk the egg yolks with the remaining sugar in a large bowl.
5. 5
   Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously.
6. 6
   Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170F on an instant-read thermometer (note that the mixture can easily overcook and curdle so be sure not to bring the mixture to a boil).
7. 7
   Strain the mixture into the pot with the strainer, discarding the vanilla beans and bay leaves.
8. 8
   Stir to incorporate.
9. 9
   Refrigerate until fully cool before following your ice-cream makers manufacturers suggestions for freezing.