½ pint of double cream.
½ pint of milk.
100g white sugar.
6 egg yolks.
Cinnamon to taste
Mix the cream and milk together in a pan until just before they boil, set aside.
Mix the egg yolks and sugar together, whisk until they blend and form a smooth paste. You'll probably need an electric mixer for this until you've done it before.
Add the cinnamon to the milk/cream mixture, until you are happy with the taste. Stir until dissolved. Add the egg/sugar mixture a little at a time to this until it's dissolved.
Very gently heat this mixture - you must not let it boil. Stir the mixture until you get a consistency about that of double cream.
Pour into container, cover, and put in the freezer. Stir every half hour until totally solid. Be quite aggresive about folding the edges into the center when it starts to freeze up around the edges.
It is wonderful!