Serves: 6 servings
4 egg yolks
1 cup granulated sugar
3 cups milk
3 cinnamon sticks, broken into pieces
1 bay leaf
1. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
2. In a medium saucepan over medium heat, bring milk, cinnamon sticks and bay leaf to a simmer. Cook for 10 minutes. Remove from heat and let stand for 15 minutes. Strain into a clean large bowl, discarding cinnamon sticks and bay leaf. Gradually whisk into the egg mixture.
3. Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixtuer is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
4. Transfer to an ice cream maker and freeze according to manufacturer's instructions.