2 cups apple cider ¾ cup evaporated cane juice or sugar 1 stick cinnamon 2 cups milk 2 cups heavy cream ¼ tsp. ground cinnamon 6 egg yolks
1. Whisk apple cider, cane juice or sugar, and cinnamon stick in a 4-qt. saucepan over medium-high heat; bring to a boil, and cook, stirring occasionally, until reduced to ⅔ cup, about 25 minutes; remove from heat and discard cinnamon stick. Stir in milk and cream until smooth, and then add ground cinnamon and egg yolks; whisk until smooth. Return saucepan to medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 20 minutes. Pour custard through a fine strainer into a medium bowl, and let cool; refrigerate until chilled.
2. Process chilled custard in an ice cream maker according to manufacturer's instructions. Transfer to a storage container and freeze until firm, at least 4 hours.