Cinnamon Ice Cream

1. 1

   Combine half-and-half and whipping cream in a stainless steel saucepan. Cook over medium heat just until mixture begins to boil.

2. 2

   Whisk together yolks and next 3 ingredients in a large bowl. Gradually whisk hot cream mixture into yolk mixture, and pour back into saucepan.

3. 3

   Cook over low heat (do not boil), stirring constantly, until custard begins to thicken and coats back of a spoon. Strain into a metal bowl; place bowl in an ice-water bath. Cool completely, stirring occasionally.

4. 4

   Pour mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.