Cinnamon Ice Cream

Earlier this summer I raved about my love of summer sorbet. Well, now that fall is here, and we had our first cooler day today, that does not mean that my ice cream maker needs to move to the back of the cabinet until next summer.  No, it just means that I need to alter the flavors to reflect the season.  So in honor of all things fall, here is a great recipe for Cinnamon Ice Cream - perfect as a topping for all of the pear and apple pies and crisps to be made over the next few months.  Enjoy!

Cinnamon Ice Cream

Ingredients:
1 1/2 cups milk (I used 2%, but anything from skim to whole to half-and-half will work depending on your fat-level preference)
3/4 cup granulated sugar
1 pint heavy whipping cream
2 large eggs
1 tsp. vanilla
1 Tbsp. + 1 tsp. ground cinnamon (or 4 tsp.)
1 Tbsp. dark rum (optional)

In a medium saucepan, bring milk and sugar to a simmer over medium-low heat.  Make sure to stir occasionally so that the mixture doesn't stick and burn.
In the meantime, whisk 2 eggs together in a mixing bowl.
When milk/sugar mixture is simmering, slowly add it to the eggs in the mixing bowl. You MUST whisk as you go so that the eggs don't curdle.  When fully incorporated and slightly foamy, return mixture to the saucepan.
Stir in the heavy whipping cream.  Stir continuously over medium-low heat (I like to use a wooden spoon here) until the mixture thickens enough to coat the spoon without the liquid running off.  It should be like a thin custard.
Remove from heat and thoroughly whisk in the cinnamon, vanilla and rum (if using).
Pour mixture into a bowl and chill completely before adding to ice cream maker.
Pour into ice cream maker, following the directions for your machine.