Saigon Cinnamon Ice Cream

• 4 cups whole milk
• 1 1/2 cups sugar, divided
• 1/2 vanilla bean, split and scraped
• 8 egg yolks
• 2 cups heavy cream
• 1 pinch salt
• 1 1/2 tablespoons saigon cinnamon
• 1/2 teaspoon finely ground black pepper

1. Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
2. Over medium heat, bring to a simmer.
3. In a separate bowl, whisk together the egg yolks with remaining 1/2 cup of sugar.
4. In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
5. Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
6. When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
7. Cover and place in refrigerator until chilled, about 2 hours.
8. When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
9. Transfer mixture to ice cream maker, and process according to manufacturer's instructions.
10. Transfer to a container and freeze until firm.

milk, sugar, vanilla bean, egg yolks, heavy cream, salt, cinnamon, ground black pepper

Taken from www.food.com/recipe/saigon-cinnamon-ice-cream-108914 (may not work)