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1
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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2
Set a fine-mesh strainer over a large heatproof bowl and set aside.
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3
Combine cream, milk, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar has dissolved, about 10 minutes.
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4
Remove from heat.
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5
Meanwhile, whisk egg yolks in a large bowl until smooth.
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6
Slowly pour about 1 cup of the cream mixture into the yolks, whisking constantly so the warm cream doesnt scramble the eggs.
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7
Pour the cream-egg mixture back into the saucepan.
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8
Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes.
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9
(When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
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10
Remove from heat and strain through the prepared fine-mesh strainer.
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11
Whisk cinnamon into the ice cream base until incorporated, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
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12
Remove the ice cream base from the ice bath, cover, and place in the refrigerator to chill completely, at least 3 hours or overnight.
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13
Freeze in an ice cream maker according to the manufacturers instructions.
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14
The ice cream will keep in an airtight container in the freezer for up to 1 week.
