Cinnamon Ice Cream

 ----- Recipe via Meal-Master (tm) v8.02
      Title: Cinnamon Ice Cream
 Categories: Ice creams, Desserts
      Yield: 1 servings
 
      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.