Cinnamon Ice Cream
3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon
Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans;
add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend.
Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over
medium-low heat until custard thickens and leaves path on back of spoon when
finger is drawn across, about 6 min. (do not boil). Strain into large bowl.
Whisk in ground cinnamon. Chill until cold, about 3 hours.
Transfer custard to ice cream maker and process according to
manufacturer's instructions. Transfer ice cream to a covered container and
freeze until firm. (Can be made 3 days ahead. Keep frozen).