For syrup: in saucepan, combine sugar, water and cinnamon. Cook over low heat, stirring constantly until smooth and sugar is dissolved. Set aside.
For custard: scald milk, stir in sugar until dissolved. Add mixture slowly to egg yolks while beating. Return mixture to pan and cook until thickened slightly. (It won't get very thick at all).
Chill custard and stir in cinnamon syrup, whipping cream and vanilla. Freeze in ice cream freezer. If after freezing you let it mellow for several hours, beat before serving.
By Robin from Washington, IA
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