2 tbsp. Calvados or apple jack
6 drops cinnamon oil
1/4 tsp. vanilla
1 1/2 c. whipping cream
1/2 c. sugar
1/4 c. water
5 egg yolks
8 mint sprigs

Combine Calvados, oil and vanilla in small cup. In mixing bowl beat cream to soft peaks. Refrigerate. In saucepan heat sugar and water until sugar is dissolved. Increase heat to boil to 239 degrees, soft stage. Meanwhile, beat yolks until thick and light, add hot syrup while beating at low speed. Increase speed to high and heat until thick and cool. Fold in Calvados mixture then fold in whipped cream. Transfer to ice cream machine and follow manufacturer's instructions.