Step 1/11
Place the cinnamon stick and milk in a pan and bring to boil. Turn off the heat and leave to infuse for 5 minutes.
Step 2/11
In a large whisk together the egg yolks and sugar, until thick and creamy.
Step 3/11
Whisk in the ground cinnamon.
Step 4/11
Discard the cinnamon stick and strain the hot milk over the egg yolk mixture and whisk continuously.
Step 5/11
Pour the custard mixture back into the pan and cook on low heat for 10 minutes.
Step 6/11
Stir the mixture constantly until it is thickened and coats the back of a wooden spoon.
Step 7/11
Whisk the custard into the double cream, in a bowl sat over some ice.
Step 8/11
Whisk until the mixture is fairly thick.
Step 9/11
Cover the bowl with a clingfilm and chill for 2-4 hours or overnight (for better results, chill overnight).
Step 10/11
Pour into an ice cream machine with the paddle running and churn the ice cream according to the machine instructions.
Step 11/11
When serving the ice cream, take out of the freezer and leave to soften for a few minutes.
