Helado De Canela (Spanish Cinnamon Ice Cream) - cooking recipe

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

Preparation

CINNAMON MILK/CREAM:
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).
Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
Remove from the fire.
CUSTARD:.
Beat the egg yolks until runny.
Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
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.
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.
ICE CREAM:.
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.