Cinnamon ice cream

Ingredients....

(1) 3 cups heavy cream
(2) 1 1/2 cups whole milk
(3) 2 vanilla beans, split lengthwise
(4) 1 cup plus 2 tablespoons sugar

(5) 6 egg yolks
(6) 2 1/2 teaspoon cinnamon

Method...

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).
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