Cups chaud-froid

Bring to the boil the milk with the cinnamon.

Put four egg yolks in a saucepan enamel along with vanillin and 200 g of sugar, and mount them with a small whisk until frothy and will be swollen; then add the warm milk, which you will pass through a sieve to retain the cinnamon.

Put the mixture on the stove and bring it to the boiling point, stirring constantly with a wooden spoon.

The first signs of a boil remove cream from heat immediately; pass through a fine sieved, collecting it in a bowl where the dilute slowly with a glass of marsala; Let cool completely, rimestandola from time to time.

Whip the cream.

When the cream is cold, gently add the cream, then put it in the ice cream maker and keep it in the freezer for the time it takes to make it freeze.

About 10 minutes before serving dessert, place yolks stayed in a small saucepan with the rest of the sugar and mount them with a whip.

Add the marsala was slowly and put the small saucepan on the stove, in a Bain-Marie: Cook until the custard has thickened.

Now distributed ice cream in individual cups, pour over the hot cream and serve.