Cinnamon Ice cream

Directions

1. 1
   Put the milk, rind, cinnamon sticks and half the sugar in a saucepan and heat to just below boiling.
2. 2
   Set aside for 10 minutes.
3. 3
   Using a wire whisk, combine the yolks, remaining sugar and ground cinnamon in boel until thick and pale.
4. 4
   Pour in the milk in a steady stream, whisking constantly.
5. 5
   Wash the pan, pour in the mixture and stir over very low heat for 5-10 minutes, until thickened.
6. 6
   To test, run a finger through the mixture across the back of a wooden spoon.
7. 7
   If it leaves a clear line, the custard is ready.
8. 8
   Strain it into a bowl and leave to cool to room temperature.
9. 9
   Pour it into a 1.25 litre shallow metal container.
10. 10
    Freeze for 2 hours, or until firm.
11. 11
    When half frozen around the edges, beat well then freeze again.
12. 12
    Repeat the beating and freezing process twice more