Preparation:
1. In a medium saucepan, combine the whipping cream, egg yolks, sugar and vanilla bean. Cook and stir over medium-high heat till mixture is thickened and bubbly. Remove from heat. Remove vanilla bean.
2. Stir in light cream and cinnamon.
3. Freeze in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. Ripen for 4 hours. |
