2 c Whole milk
2/3 c Sugar
1 Mexican cinnamon stick; (3")
1 pn Salt
6 Egg yolks
1 c Heavy cream
2 tb Brandy or rum
2 ts Pure vanilla extract
Combine the milk, sugar, cinnamon, and salt in a saucepan and cook
over medium heat, stirring, until the mixture comes to a boil and the
sugar has dissolved.
Meanwhile, whisk the egg yolks in a bowl large enough to accomodate
the milk mixture. Once the milk mixture begins to boil, slowly pour
the warm liquid into the yolks while whisking continuously. Pour the
mixture back into the pot and cook over medium-low heat, stirring
continuously, until the mixture thickens and coats the back of a
spoon.
Strain through a fine-mesh sieve. Add the cream and stir until well
incorporated. Stir in the liquor and vanilla. Let cool over an ice
bath, stirring occasionally, then refrigerate for a few hours.
If using conventional molds, divide the mixture among the molds, snap
on the lid, and freeze until solid, about 5 hours. If using glasses
or other unconventional molds, freeze until the pops are beginning to
set (1-1/2 to 2 hours), then insert the sticks and freeze until
solid, 4 to 5 hours. If using an instant ice pop maker, follow the
manufacturer's instructions.
