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Ingredients

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Directions

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  • In a medium saucepan, combine the whipping cream, egg yolks, sugar, and vanilla bean. Cook and stir over medium-high heat until mixture is thickened and bubbly. Remove from heat. Remove vanilla bean.

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  • Stir in half-and-half or light cream and cinnamon.

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Instructions Checklist
  • Freeze in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. Ripen for 4 hours.* Makes 1-1/2 quarts (12 servings).

*

To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. When using an ice-cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel.

Nutrition Facts

259 calories; 18 g total fat; 128 mg cholesterol; 43 mg sodium. 21 g carbohydrates;

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