2 cups half & half
1 tablespoon plus 1 teaspoon cornstarch
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
1/3 cup sugar
1/3 cup stevia
2 tablespoons light corn syrup
2 teaspoons roasted ground Saigon cinnamon
In a small bowl, mix 2 tablespoons of the half & half with the cornstarch, set aside.
In a large 2-quart saucepan, combine the remaining half & half with the heavy cream, sugar, stevia, corn syrup, salt and cinnamon. Bring the milk mixture to a rolling boil over medium-high heat, and boil for 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat and let cool. When cold, place in the fridge for 4 hours or overnight.
Pour the ice cream base into the ice cream canister and process until thick and creamy (about 25 minutes). Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Recipe adapted from boydsnest.org