Cinnamon Ice Cream *

Servings: 1
Ingredients:

PATTI
6 c  Half and half                     2 1/2 c  Sugar
1 oz Cinnamon stick in                  12    Egg yolks
- small pieces                      4 c  Whipping cream
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.