Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with 1/2 cup of the sugar until pale, about 3 minutes.
In a medium saucepan, combine the cream, milk, salt and remaining 1/4 cup of sugar and bring to a simmer, whisking until the sugar is completely dissolved. Whisk the hot cream mixture into the beaten egg yolks in a thin stream.
Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 4 minutes; don’t let it boil. Pour the custard through a fine-mesh strainer into the medium bowl in the ice water. Let cool completely, stirring frequently. Refrigerate the custard until very cold, at least 1 hour.
Pour the custard into an ice cream maker with flavorings, if using, and freeze according to the manufacturer’s instructions. Transfer the frozen custard to a plastic container, cover and freeze until firm, at least 3 hours.
Combine the milk, sugar, cinnamon stick, vanilla bean seeds and vanilla bean pod in a medium size saucepan over medium low heat. Whisk together and heat it until it is very hot, but not boiling. This should take about 5 minutes.
While the milk is warming, add the egg yolks to a large mixing bowl and whisk them vigorously, for 2 minutes, until they are lighter in color.
Remove the cinnamon stick and vanilla bean pod from the hot milk and discard. Place the whisked eggs next to the stove and slowly drizzle in about 1/3 cup of the hot milk while constantly whisking.
Repeat with another 1/3 cup of the hot liquid. When this is mixed in, slowly pour the egg mixture into the saucepan with the remaining milk, while stirring with a spoon. Stir and cook it for about 2-3 minutes, until the liquid is thick enough to coat the spoon.
Set a mesh strainer over a glass bowl and carefully strain the custard. Add the heavy cream and the ground cinnamon to the bowl and stir it together. Chill in the refrigerator for at least an hour, preferably until it is cool.
Pour into the ice cream machine and process according to your machine’s instructions. When the ice cream is finished it will be soft serve consistency. Transfer to a freezer-safe container and chill for a few hours for firmer ice cream. Enjoy!
In a large saucepan, combine the cream, salt, and a 1/2 cup of the sugar. Cook over medium-low heat, stirring gently, until the cream just starts to steam. Off the heat, stir in the lemon verbena sprigs, and steep for 10 or more minutes.
In the meantime, separate out your egg yolks (reserve the whites for omelets or meringue) and, in a medium-sized bowl, whisk with the remaining 1/4 cup of sugar. Set aside.
Remove the lemon verbena sprigs from the cream mixture, and reheat over medium-low heat until everything is starting to steam and small bubbles form along the edge. Whisk a quarter cup of cream into the yolks, and then add several more scoops of warm cream to temper the yolks before you add then to the cream. When the yolks are warm, slowly whisk them into the hot cream mixture. Continue cooking the cream mixture over low heat for five minutes, or until it thickens enough to coat the back of a wooden spoon. If your egg tempering resulted in any chunks, or if you’re an ice cream purist, you can strain the mixture through a mesh sieve. (I am a lazy sort, and wouldn’t think of dirtying my strainer unless I absolutely had to.)
Remove from heat, stir in the buttermilk, and chill in the fridge for three hours. If you’re in a hurry, set the bowl of custard over an ice bath and it will chill in an hour.
Process ice cream according to your ice cream maker’s instructions, spoon into storage containers (I use covered glass loaf dishes) and then cure in the back of the freezer for at least three hours. Serve with an herb garnish, or maybe a slice of fruit pie.
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator (at least 8 hours or overnight), then churn in your ice cream maker according to the manufacturer’s instructions.