The Bojon Gourmet

Infuse the Milk
0 In a dry, medium saucepan, toast the rice and cinnamon stick over medium-low heat until the rice is fragrant and barely golden, 2-4 minutes. 
4 Remove from the heat and carefully pour in the milk (it will bubble furiously when it first hits the hot pan). Return to medium-low heat until the milk is hot and steamy, stirring occasionally. 
5 Remove from the heat, cover and steep for 20 minutes. 
6 Strain the infused milk through a mesh strainer into a bowl and reserve the hot milk; you should have 1 ⅓ cups. If the rice has absorbed more milk, add more milk to make 1 ⅓ cup. Discard the rice and cinnamon stick. 
Make the Ice Cream Base
1 Pour the cold heavy cream into a metal bowl and set a fine mesh strainer over the top. Prepare an ice water bath and place the bowl with the cream in it into the ice water bath. 
2 When the milk has steeped, whisk together the egg yolks, sugar, cinnamon and salt in a medium bowl to combine. 
9 Slowly pour the warm milk into the egg yolk mixture, whisking constantly. Pour the milk mixture back into the pan and cook over medium-low heat. Stir continuously with a wooden spoon or heatproof silicone spatula, until the mixture just starts to thicken on the bottom of the pan and/or reaches 165-170ºF on an instant-read thermometer. 
10 Immediately strain the mixture into the cold cream, stirring to combine. Stir occasionally until the mixture is cold. 
3 Refrigerate the ice cream base for at least 4 hours or up to 2 days. 
Churn the Ice Cream
12 Churn the cold ice cream base in an ice cream maker according to manufacturer instructions (this is my preferred ice cream maker because it attaches to my stand mixer) until the ice cream reaches the consistency of a very thick milkshake. 
13 Scrape the churned ice cream into a container and freeze until firm enough to scoop, 2 - 3 hours or up to several weeks. Grate a bit of cinnamon stick over the ice cream to serve, if desired.