3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon
Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla
beans; add beans. Bring just to simmer. Whisk sugar and yolks in large
bowl to blend. Gradually whisk in hot cream mixture. Return mixture to
same saucepan. Stir over medium-low heat until custard thickens and
leaves path on back of spoon when finger is drawn across, about 6 min. (do
not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until
cold, about 3 hours.
Transfer custard to ice cream maker and process according to
manufacturer's instructions. Transfer ice cream to a covered container
and freeze until firm. (Can be made 3 days ahead. Keep frozen).