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1
Combine 1 cup whipping cream, milk, and espresso mixture in heavy large saucepan.
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2
Scrape seeds from vanilla bean into cream mixture; add bean.
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3
Bring mixture to boil.
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4
Using tongs, remove bean; discard.
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5
Whisk sugar and egg yolks in large bowl until pale and thick, about 2 minutes.
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6
Gradually pour hot cream mixture over egg yolk mixture, whisking constantly.
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7
Return mixture to saucepan and simmer over low heat until mixture is thick enough to coat spoon, stirring constantly, about 5 minutes (do not boil).
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8
Remove from heat.
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9
Whisk in espresso beans and cinnamon.
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10
Cover and chill 4 hours.
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11
(Can be made 1 day ahead.
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12
Keep refrigerated.)
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13
Beat remaining 1 cup whipping cream in medium bowl to soft peaks.
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14
Strain custard through fine sieve into another medium bowl.
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15
Place coffee ice cream in large bowl.
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16
Fold in 1/3 of custard to soften ice cream.
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17
Fold in 1/3 of whipped cream.
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18
Fold in remaining custard and whipped cream in 2 more additions each (do not overmix).
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19
Cover with plastic wrap and chill until cold, about 1 hour.
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20
Transfer to freezer; freeze mixture until very cold and thick, about 15 minutes.
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21
Transfer to pitcher and pour into chilled wineglasses at table.
