Cinnamon Ice Cream

1 3/4 cups granulated sugar, divided
6 tablespoons water
1 1/2 tablespoons ground cinnamon
3 cups milk
1 egg, beaten
1 pint whipping cream
1 teaspoon vanilla extract

In a saucepan combine 1 cup sugar, water and cinnamon. Cook over low heat, stirring constantly, until mixture is smooth and the sugar dissolved. Set syrup aside. In top of double boiler scald milk. Stir in remaining sugar until it is dissolved and pour mixture slowly over egg, beating constantly. Return mixture to top of double boiler and cook over hot water until it thickens slightly. Chill and stir in cinnamon syrup. Add cream and vanilla extract. Freeze in electric freezer.

Makes 2 quarts.

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