The flavor of cinnamon is just right—not too over powering and not too subtle. You infuse the milk and cream mixture with a bunch of broken up cinnamon sticks. It has the usual custard base, which I am getting surprisingly comfortable with now. And it churns up to a really creamy and silky consistency.
I served it with some dense, very chocolately brownies. I used a variation on a brownie recipe from Alice Medrich's book Bittersweet. This book is a must for any serious aficionado of chocolate. Her notes on brownies alone are worth the $23.10 that it currently costs on Amazon. She gives you several variations on her brownie recipe based on what percentage of chocolate you are using. So, if you happen to have some 72% chocolate bars on hand—no problem, she'll give you the correct amounts of butter, sugar and baking temperature to make the perfect brownies.
And when she says they are fudgy as opposed to cakey, she is quite accurate. These brownies will not win awards based on beauty, but they will win people over. They are dense and fairly sticky. And they are downright decadent tasting. Perfect, in fact, with cinnamon ice cream.
I'm also looking forward to trying out this ice cream with pumpkin pie and apple pie this Thanksgiving. Kim, I think you have really started something by turning us on to this recipe.