Cinnamon Ice Cream

I scream, you scream, we all scream for ice cream! With summer in full swing, this is a must have for dessert. So I made my own. I am not sure if it's Spanish or not, but it was sure fantastic, and I didn't use an ice cream maker!

Ingredients

• 4 cups (30 fl. oz) milk
• 1 cinnamon stick, about 4 inches long
• 1 strip lemon rind, about 3 to 4 inches long
• 6 medium egg yolks
• 1 1/2 cups (10 1/2 oz) sugar
• Sprigs of fresh mint, to decorate

Preparation

In a medium saucepan, heat 2 cups (15 fl. oz) of the milk with the cinnamon stick and lemon rind. Allow to simmer gently, then remove from heat and set aside.
In a separate bowl, beat the egg yolks well. Add the remaining milk and sugar, combining thoroughly.
Add the egg mixture to the saucepan with the milk, cinnamon stick, and lemon rind.
Heat the mixture and allow to simmer, stirring continuously. Make sure that the mixture does not come to a boil.
With a slotted spoon, remove and discard the cinnamon stick and lemon rind.
Allow to cool then freeze the mixture until it reaches a creamy consistency.