Cinnamon Ice Cream
Beat egg yolks with sugar vigorously for about 10 minutes until a white and creamy mixture forms. Whip heavy cream and cinnamon together and fold into egg mixture. Pour into 4 ramekins. Cover and freeze for 4-5 hours.
Remove ramekins from freezer and leave for 3-4 minutes at room temperature. Sprinkle with cinnamon and serve garnished with a cinnamon stick.