[Janet]

I've gotten good results with cinnamon by heating the milk and cinnamon sticks and then steeping it for about an hour before making the custard. I make pistachio every year for by birthday by adapting the hazelnut recipe that came with my first ice cream maker. It causes problems now because the new maker has a smaller capacity and sometimes I forget to cut the recipe down.

Just read the pistachio recipe above and I think I'll try that this year. It sounds even better than the one I use. One thing I do is buy a little dram of pistachio flavoring to use instead of the almond extract. It really beefs up the flavor. Now I can hardly wait the three weeks until my birthday dessert of my ice cream and my mom's cherry pie.