OK - I guess since we've been eating salad all week we can do another ice cream recipe. This time cinnamon. As I've previously revealed, I am a cinnamon nut. This might be a little too much cinnamon for others so feel free to adjust. Just remember that the ice cream base needs to be a little stronger in flavor than you think it should be because once it is frozen the flavors will be muted.
Cinnamon Ice Cream (Adapted again from the Cuisinart Ice Cream instruction booklet - I'm just going to stop saying that OK)
2 c heavy cream
3/4 c sugar
1 vanilla bean, split
pinch of kosher salt
1 egg yolk
1 c heavy cream
2 t cinnamon
In a medium saucepan combine heavy cream, sugar, and split vanilla bean. Heat over medium low flame until about 160.
Pour the half and half into a heat resistant bowl. Place a strainer over the bowl and then the bowl into a larger bowl of ice water. Set aside.
Whisk eggs and yolk in a small bowl. Slowly whisk some of the warmed heavy cream into the eggs. Pour egg mixture back to the heated heavy cream and return to heat. Cook, stirring continually, until slightly thickened and coats back of spoon. Strain through strainer. Scrape vanilla seeds from bean. Whisk in cinnamon. Stir mixture until cooled. Chill in refrigerator several hours or ideally overnight (if you can wait that long!) Give it a good whisking before preparing ice cream according to manufacturer's directions.