Cinnamon Stick (or Twist)

Showstopper. This is a huge hit and a magical combination of a creamy, silky base custard and crunchy sweet caramelised ribbon. This is a sweet ice cream so it would work really well if served with more mild flavours, maybe a spicy chocolate.
I suggest keeping sugar shards just slightly larger than bite-size pieces to break up naturally as you spoon through the custard.
Ingredients
- 1 1⁄2 cups sugar, divided
- 1 1⁄2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
- 2 cups half & half
- 1 (2") cinnamon stick, broken in half
- Pinch kosher salt
- 6 egg yolks
- 1 cup whipping cream
- 1⁄2 teaspoon vanilla
Instructions
Make the Crystal Sugar Layer
- Heat oven to 180° C/ 350° F
- Combine 3⁄4 cup sugar, ground cinnamon, and butter in a bowl
- Spread sugar mixture evenly on a non-stick baking pan
- Bake until crisp, about 15 minutes, but watch closely – do not let burn
- Let cool completely and break into small pieces; set aside
Make the Ice Cream
- Bring half & half, cinnamon stick, and salt to a boil in a 4 quart saucepan over medium-high heat
- Remove from heat and let steep for 20 minutes; strain into a bowl and set aside
- Whisk sugar and yolks until smooth and pale yellow
- Slowly whisk in half & half mixture and cream
- Return to saucepan over medium heat and cook until mixture thickens using the stovetop method
- Let cool slightly, then stir in vanilla until combined and let cool
- Cover with plastic wrap, pressing it against the surface of the custard and chill custard completely overnight
- Pour custard into an ice cream maker and process according to manufacturer's instructions until churned and thick
- Layer custard and cinammon sugar mixture