Half Cup Long Grain Rice
2 Cinnamon Sticks
1 Vanilla Bean
4 Egg Yolks
½ Cup Sugar
¼ tsp Ground Cinnamon
1 Cup Heavy Cream
1 Cup Whole Milk
Place the rice, cinnamon sticks and the vanilla bean into a dry saucepan and toast over a medium heat for 1 to 2 minutes until the rice is golden. Pour in the milk and cream and allow simmering before taking off the heat, covering and let sit for 30 minutes.
In a bowl, combine the egg yolks, cinnamon, sugar and salt and whisk together.
Take a little of the rice and cream mixture and whisk together before combining the whole mixture back into the saucepan and re-simmer.
Strain through a fine sieve and allow to cool till at least room temperature.
Then run through your ice cream machine according to manufacturer’s instructions.