Cinnamon Ice Cream

In honor of July being National Ice Cream Month, today’s flavor is "Cinnamon Ice Cream". Ingredients:

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

Directions:

1. Combine cream and milk in a large sauce pan.

2. Scrape in seeds from vanilla beans; add beans.

3. Bring just to simmer.

4. Whisk sugar and yolks in large bowl to blend.

5. Gradually whisk in hot cream mixture.

6. Return mixture to same saucepan.

7. 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).

8. Strain into large bowl.

9. Whisk in ground cinnamon.

10. Chill until cold, about 3 hours.

11. Transfer custard to ice cream maker and process according to manufacturer's instructions.

12. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

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