Cinnamon ice cream

I make ice cream once or twice a week, almost always it's vanilla but today I wanted a different taste I decided on cinnamon.

I have been developing this ice cream base recipe for a while, I think it's very good much faster and fresher tasting than most recipes. No waiting for the mixture to cool, I'm impatient that way. This recipe uses pasteurized eggs, I use this method here so I'm sure the eggs are safe without cooking them. These eggs can be used for any recipe that calls for raw egg like mayonnaise, cesar dressing, or this ice cream I keep a few in the fridge for impromptu cooking.

Cinnamon ice cream (no cook recipe)

1 quart cream very, very cold
2 pasteurized eggs very, very cold
2 tablespoons vanilla torani syrup
2 tablespoons xylitol
a couple squirts of stevia
1 teaspoon of honey
1 teaspoon vanilla extract
1 teaspoon cinnamon extract
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (yes cayenne, leave it out if you don't want the kick but it works well with the cinnamon)

I blend everything together with a stick blender and put it in the freezer to chill till I have the ice cream maker ready to go. I start my machine, pour the mixture in churning for half an hour then I transfer it to a glass dish that I have chilled in the freezer adding plastic wrap on top and let it freeze till firm. The flavor possibilities are endless. Toasted walnuts would be so good with this cinnamon variation.