Cold, super-creamy and delicious! Cinnamon ice cream is a real treat here at the ranch, usually reserved for special occasions. And it goes oh, so well with chocolate cake, especially our chocolate-chile cake!
NOTE: The preparation time above does not include the 1 hour steeping time or the chilling time
In a non-reactive saucepan over medium heat, combine the half-and-half, vanilla bean and seeds, cinnamon sticks, cinnamon and salt. Bring the mixture to a boil to scald it, and then remove the saucepan from the heat. Cover the pot and allow it to steep for 1 hour.
In a medium mixing bowl, whisk together the sugars and egg yolks. Set them aside.
Using a slotted spoon or strainer, fish the vanilla beans and cinnamon sticks from the half-and-half mixture. Over medium high heat, stirring often, reheat the mixture just to a boil.
Whisking rapidly and continuously, about 1/4 cup at a time, add a couple cups of the half-and-half mixture to the beaten eggs and sugar. Pour the mixture back into the saucepan. With the heat at medium, cook, stirring/whisking constantly, for 5 to 6 minutes, until the mixture becomes thick enough to coat the back of a spoon (or the temperature reaches 170-175°). Remove the pan from the heat. If there are lumps, strain through a fine mesh sieve. Stirring often, cool to room temperature or chill it in an ice bath. Cover with plastic wrap (covering the top of the custard) and refrigerate until well chilled, about 4 hours or overnight.
Pour the chilled ice cream mixture into your ice cream machine and follow the manufacturer's instructions for churning time. Place the ice cream into a freezer-safe container and freeze until firm, about 4-8 hours.