Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Half half
1 oz Cinnamon stick;
- in small pieces
1 Vanilla bean; split length
2 1/2 c Sugar
12 Egg yolks
4 c Whipping cream
Strawberry for garnish

Combine half and half, cinnamon sticks and vanilla bean in heavy large
saucepan. Scald over very low heat. Remove from heat, cover and let
stand at room temperature at least 1 hour. Combine sugar and egg
yolks in large bowl of electric mixer and beat at high speed until
mixture forms slowly dissolving ribbon when beaters are lifted.
Reheat half and half over low heat. Gradually beat 2 cups half and
half into egg yolk mixture. Stir yolk mixture into remaining half and
half. Cook over low heat, stirring constantly, until thermometer
registers 180~ and custard coats back of spoon; do not boil.
Immediately transfer custard to large bowl. Cool at least 2 hours. If
possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean. Whisk in
whipping cream. Transfer to ice cream maker (in batches if necessary)
and freeze according to manufacturer's instructions. To serve, spoon
into large bowl and garnish with fresh strawberries. Makes 1 gallon.

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