Mean Mr. Cinnamon Custard (Cinnamon Ice Cream)

• 1 1/2 cups heavy whipping cream
• 3/4 cup whole milk
• 1 vanilla bean, split lengthwise (or 1 1/2 tsp pure vanilla extract)
• 4 1/2 ounces sugar (1/2 cup and 1 tbsp)
• 3 egg yolks
• 1 1/4 teaspoons ground cinnamon

1. Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans (or add 1 tsp of the vanilla extract). Bring just to simmer.
2. Whisk sugar and yolks in large bowl to blend.
3. Gradually whisk hot cream mixture into the sugar and yolk mixture in the large bowl (Make sure to coddle the eggs by whisking a small amount of the hot mixture to the eggs BEFORE adding the rest). Return mixture to same saucepan.
4. Continuously stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minute (do not boil).
5. Strain into large bowl.
6. Whisk in ground cinnamon and add the last 1/2 tsp of vanilla extract.
7. Chill until cold, about 2 hours. I've found it's easier to chill if it's in a metal bowl.
8. Transfer custard to ice cream maker and process according to manufacturer's instructions.
9. Transfer ice cream to a covered container and freeze until firm.

heavy whipping cream, whole milk, vanilla bean, sugar, egg yolks, ground cinnamon

Taken from www.food.com/recipe/mean-mr-cinnamon-custard-cinnamon-ice-cream-335101 (may not work)