Cinnamon Ice Cream

Makes 1 quart

3 cups heavy cream
1 ½ cups whole milk
1 vanilla bean, split lengthwise
¾ cup sugar
6 egg yolks
½ teaspoon vanilla extract
1 tablespoon ground cinnamon

Combine the cream and milk in a large saucepan. Scrape the seeds from the vanilla bean into the saucepan, then add the bean. Bring the cream mixture just to a simmer.

In a large bowl, whisk together the sugar and egg yolks. Gradually whisk in the hot cream mixture. Return the mixture back to the same saucepan. Stir the custard over medium-low heat until it thickens and leaves a path on the back of the spoon (or spatula) when your finger is drawn across, about 6 minutes (do not boil). Strain the mixture into a large bowl. Whisk in the vanilla extract and ground cinnamon.

Chill until cold, about 3 hours.

Transfer the custard to an ice cream maker and process according to manufacturer’s instructions. Transfer ice cream to a covered container and freeze until firm. (Ice cream can be made three days ahead. Keep frozen.)