4 cups Milk
1 small piece lemon Zest (rind)
1 small Cinnamon stick
6 egg yolks
1 1/2 cups sugar
1. Heat half the Milk in a pan with the lemon Zest and cinnamon. Remove from the heat.
2. Beat the yolks with the other half of the milk and mix in the sugar. Add to the pan and heat again until the milk thickens, but do not allow to boil. Stir continuously with a wooden spoon.
3. Remove the lemon zest and Cinnamon stick.
4. Allow to cool, then chill in the freezer until smooth and creamy.