CINNAMON ICE CREAM
In a bowl, beat until light and thick:
6 Egg Yolks
1/2 Cup Sugar
In a separate pan, combine and scald (heat until barely simmering):
2 Cups Whole Milk
1/2 Cup Sugar
A one or two inch piece of Vanilla Bean, split open
Slowly add half of the hot milk mixture to the yolks, beating constantly.
Return egg mixture to the pan and cook to 180 F. (82 C.) on a candy thermometer, stirring constantly.
Remove from heat and cool to room temperature.
Remove and discard vanilla bean, and stir in:
1 Cup Heavy Cream
2 teaspoons Ground Cinnamon
Chill mixture for several hours or overnight, then Freeze in an ice cream freezer as directed.
