Cinnamon-Rum Ice Cream

Directions

1. 1
   Whisk egg yolks to blend in medium metal bowl.
2. 2
   Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream.
3. 3
   Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves.
4. 4
   Gradually whisk hot milk mixture into egg yolks.
5. 5
   Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160F to 170F (do not boil), about 5 minutes.
6. 6
   Pour custard through strainer set over bowl with cream.
7. 7
   Whisk mixture to blend; then whisk in rum and cinnamon.
8. 8
   Chill custard until cold, about 2 hours.
9. 9
   Process custard in ice cream maker according to manufacturer's instructions.
10. 10
    Transfer ice cream to container.
11. 11
    Cover; freeze until firm, at least 4 hours or overnight.