Cinnamon Caramel Ice Cream

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Simple ice cream that is wonderful with pound cake or cookies.

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Steps

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In a heavy saucepan combine half-and-half , lemon zest and cinnamon stick over medium heat and bring to a simmer.

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Remove from heat and let steep for 10 minutes.

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Strain into a large bowl , discarding solids.

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Set aside and let cool.

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Whisk egg yolks and 1 / 2 cup sugar together in a large mixing bowl until thick and pale yellow.

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Whisk in half-and-half.

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Return mixture to saucepan and cook over medim low heat , stirring constantly with wooden spoon until thick.

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Remove from heat and strain into a large bowl and set aside.

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Cover and refrigerate until chilled.

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While custard is chilling , grease a cookie sheet with butter and set aside.

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In a large saucepan , combine remaining sugar and 4 tablespoons water and bring to a simmer over medium low heat , swirling pot frequently until sugar carmalizes.

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Immediately pour syrup onto prepared sheet , tilting pan to spread around so syrup is a thin layer.

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Set aside and let cool.

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Crack carmamel into small pieces.

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Stir into cooled custard', .

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Ingredients

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half-and-half, lemon, zest of, cinnamon stick, egg yolks, sugar, butter