DIRECTIONS:

Combine cream and milk in a large sauce pan. Add vanilla. Bring just to a 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 minutes. (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.