Cinnamon ice cream

 
                             Cinnamon Ice Cream
 
 Recipe By     : Patti
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Frozen Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          Half & half
    2 1/2  cups          Sugar
    1      ounce         Cinnamon stick in
   12                    Egg yolks -- small pieces
    1                    Vanilla bean -- split length
                         Strawberry -- fresh garnish
 
 (Makes 1 gallon.) 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.
 
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