Preparation:
Combine cream and milk in heavy large saucepan. Scrape in seeds from vanilla beans, add beans. Bring to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves a path on the back of the 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 covered container and freeze until firm. Scoop into bowls, and serve with cinnamon sticks, if desired. Serve immediately. Can be made 3 days prior to serving. Keep froze |
