Cinnamon-Rum Ice Cream

• 6 large egg yolks
• 1 1/2 cups heavy whipping cream, divided
• 1 1/2 cups whole milk
• 3/4 cup sugar
• Pinch of salt
• 2 tablespoons dark rum
• 2 teaspoons ground cinnamon

1. Whisk egg yolks to blend in medium metal bowl.
2. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream.
3. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves.
4. Gradually whisk hot milk mixture into egg yolks.
5. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160F to 170F (do not boil), about 5 minutes.
6. Pour custard through strainer set over bowl with cream.
7. Whisk mixture to blend; then whisk in rum and cinnamon.
8. Chill custard until cold, about 2 hours.
9. Process custard in ice cream maker according to manufacturer's instructions.
10. Transfer ice cream to container.
11. Cover; freeze until firm, at least 4 hours or overnight.

egg yolks, heavy whipping cream, milk, sugar, salt, dark rum, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/cinnamon-rum-ice-cream-352675 (may not work)