CINNAMON ICE CREAM

      Title: CINNAMON ICE CREAM
  Categories: Ice cream, Desserts
       Yield: 1 Servings
  
       6 c  Half & half
       1 oz Cinnamon stick;
            - in small pieces
       1    Vanilla bean; split length
   2 1/2 c  Sugar
      12    Egg yolks
       4 c  Whipping cream
            Strawberry for garnish
  
   Combine half and half, cinnamon sticks and vanilla bean in heavy large
   saucepan. Scald over very low heat. Remove from heat, cover and let
   stand at room temperature at least 1 hour. Combine sugar and egg
   yolks in large bowl of electric mixer and beat at high speed until
   mixture forms slowly dissolving ribbon when beaters are lifted.
   Reheat half and half over low heat. Gradually beat 2 cups half and
   half into egg yolk mixture. Stir yolk mixture into remaining half and
   half. Cook over low heat, stirring constantly, until thermometer
   registers 180~ and custard coats back of spoon; do not boil.
   Immediately transfer custard to large bowl. Cool at least 2 hours. If
   possible, cover and refrigerate for several hours or overnight.
   Strain custard, discarding cinnamon and vanilla bean. Whisk in
   whipping cream. Transfer to ice cream maker (in batches if necessary)
   and freeze according to manufacturer's instructions. To serve, spoon
   into large bowl and garnish with fresh strawberries. Makes 1 gallon.
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