Cinnamon Ice Cream

In a saucepan, combine milk, cream, inverted sugar and cinnamon. Heat over medium heat until it reaches 40 ºC. In a separate bowl, whisk together sugar, dextrose and stabilizer. Add the egg yolks to the heated liquids, then gradually add the dry ingredients. Continue heating the mixture, while stirring constantly, until it reaches 85 ºC. Immediately remove the saucepan from the heat and cool the mixture to 4 ºC. Refrigerate overnight or for at least 8 hours. Pour the mixture through a sieve into an ice cream machine.