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).
Cinnamon Ice Cream #2
1/4 cup non-instant skim milk powder
2/3 cup sugar
2 cups table cream
1 cup milk
2 egg yolks
1 tablespoon cinnamon
Mix skim milk powder and 1/3 cup of sugar in a large bowl. Slowly beat in cream; you want to dissolve the solids
in the cream, but just barely. Avoid clumping. Beat until smooth, and then beat in milk. Lightly beat eggs yolks;
beat in remaining sugar. Heat cream/milk/sugar mixture to almost boiling. Pour hot cream/etc mix onto egg yolks
while constantly stirring. Cool, and put in ice cream machine. Shortly before ice cream is ready (it should have
thickened), add cinnamon.
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