Cinnamon Vanilla Ice Cream
3 cups whipping cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 large egg yolks
2 1/2 teaspoons ground cinnamon
Combine cream and milk in heavy large saucepan. Scrape in seeds from vanilla beans, add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to covered container and freeze until firm.