INGREDIENTS

INSTRUCTIONS

FOR THE ICE CREAM: 1.In a large bowl, whisk egg yolks until slightly
thickened. Set aside. 2.In a saucepan, combine cream, milk, and sugar.
Bring to a gentle boil over medium high heat, stirring to dissolve
sugar. Whisk about 1 cup of the hot mixture into the egg yolks, then
whisk the egg yolk mixture back into the pan.  Cook, stirring
constantly, until the mixture is thick enough to coat the back of a
spoon. Pour through a fine sieve into a large bowl. Stir in vanilla.
Cool slightly. Then, cover with plastic wrap and refrigerate for at
least 4 hours and up to 2 days. 3.Freeze in an ice cream maker
according to manufacturer's instructions. Transfer ice cream to a
freezer container and gently stir in cinnamon streusel just until
marbleized. Cover lightly and freeze 1/2 to 2 hours before serving.
Note: To add extra smoothness and volume to homemade ice cream, make
the mixture a day ahead and refrigerate. After churning, ripen the  ice
cream in an airtight container in the freezer from 1/2 to 2  hours. FOR
THE STREUSEL: 1.Preheat oven to 300F. 2.In a medium bowl,  mix the
brown sugar with the flour and cinnamon. Using knives or a  pastry
blender, cut in the butter until the mixture is crumbly.  3.Spread
evenly on a baking sheet, and bake 5 minutes. Stir several  times while
baking, watching to be sure the topping does not burn.  Cool, then
break up any large clumps that may have formed. -----  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2696
Calories From Fat: 1373
Total Fat: 155.8g
Cholesterol: 1019.1mg
Sodium: 298.2mg
Potassium: 898.8mg
Carbohydrates: 297g
Fiber: 6.4g
Sugar: 220.2g
Protein: 34.3g