With a deep, warm note of spice, this simple ice cream makes any dessert more memorable. It's especially good with fruit crisp and pies but don't hesitate to serve it beside a slice of chocolate cake.

(Makes about 6 cups)

2 cups milk

3 tablespoons cinnamon

6 egg yolks

1 cup sugar

2 cups heavy cream

1.) Put the milk in a saucepan with the cinnamon. Stir until the cinnamon is over medium heat until the cinnamon is well- combined with the milk and cook, stirring now and then until the milk is steaming hot, but not quite boiling.

2.) While the milk is heating, put the egg yolks in a mixing bowl with the sugar and beat until the mixture is light and fluffy.

3.) Stir about one third of the hot milk and cinnamon into the egg yolk mixture then transfer the mixture to the pan and cook, stirring until the mixture is steaming hot but not quite boiling.

4.) Take the custard off the stove and transfer it to the bowl. Chill it completely then stir in the cream and freeze it in an ice cream maker following the manufacturer's instructions. Transfer the ice cream to a container with a tight-fitting lid and store it in the freezer until serving time.