Cinnamon Ice Cream

This is based on my vanilla bean recipe, but I decided to go lighter on the half-and-half...and it works! The idea of adding cinnamon powder comes from Ree Drummond's excellent recipe.

• Ready In: 2 hrs 15 mins
• Serves: 16

Ingredients

• 1  quart half-and-half
• 1  quart  fat-free half-and-half
• 2  cups  unbleached cane sugar
• 1  vanilla bean, split and scraped
• 6  cinnamon sticks
• 2  teaspoons cinnamon
• 12  large  egg yolks

Directions

1. In a saucepan, over medium heat, combine the half-and-half, sugar, cinnamon sticks, and vanilla bean with pulp. Bring to a simmer.
2. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth. Whisk in the cinnamon powder until fully integrated.
3. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
4. Pour the mixture into a bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
5. Cool the mixture completely. Process the mixture according the ice cream machines instructions.