Cinnamon Ice Cream

Thank you David Lebovitz. No, I'm serious. He has some of the most amazing ice cream recipes in the world (in my opinion), so I simply had to have his book. I wrote about two of them a few years ago, but his is probably the best one I've tried so far. I needed something to pair with nutella macarons (recipe coming soon!), and my mom suggested cinnamon. I ran to his book and realized the number of egg yolks would work perfectly with the macaron recipe. We put some milk to steep with cinnamon sticks right away!
We actually left it overnight instead of for just an hour, so the flavor was pretty strong, but not overly so. This is a pretty simple recipe as far as ice cream goes - you do have to make a custard and cook it for a while, but it doesn't take too long. It was fairly quick, and I actually doubled it to serve nine people, but we ended up eating pretty much exactly one batch. This broke my ice cream machine!! Luckily it was really close to being ready, but that batch was a little icier. I guess the machine was overworked - it's pretty old, and was actually passed down from a friend. Any recommendations? Brand or model you have and like? Let me know!
This is so sweet and creamy and delicious, and you should go make it right about... now! Enjoy! <3

Cinnamon Ice Cream
(from Perfect Scoop by David Lebovitz)

1 cup whole milk
3/4 cup sugar
pinch of salt
Ten 3″ cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream on a medium saucepan. Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.
Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.