How to make it

  • In a large bowl, whisk together the egg yolks and brown sugar until thick and pale brown.
  • Combine the milk and cinnamon sticks in a saucepan and bring to a boil. Remove from the heat. Stir 1/2 cup of milk into the egg mixture, then whisk the eggs into the pan of milk. Set aside to cool.
  • Pass the custard mixture through a medium strainer. Add the vanilla extract, ground cinnamon, salt and crema or creme fraiche. Whisk well and refrigerate until cold.
  • Preheat the oven to 350 degrees.
  • Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 min. Set aside to cool and then roughly chop.
  • Pour the chilled custard mixture into your ice cream maker and process according toasted pecans. Store in the freezer.

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