Mexican Vanilla Ice Cream
1 Mexican vanilla bean, split
1 cup half and half
2 cups heavy cream
1 cup sugar, divided
6 large egg yolks
1 tablespoon vanilla
1 teaspoon cinnamon (if desired)
Scrape the seeds from the vanilla bean. Place the vanilla bean and seeds, half and half, heavy cream and 1/2 cup sugar in a saucepan and gently warm over a low heat until the sugar has dissolved.
Place the egg yolks and remaining 1/2 cup sugar in a bowl and beat until the mixture thickens and turns pale yellow.
Add about 1/2 cup of the warm cream mixture to the egg yolk mixture to temper and beat until blended. Gradually add the rest of the warm cream mixture to the egg yolks.
Return the custard to the saucepan and gently cook until it thickens to the coats spoon stage. Don't hurry this step. Stir constantly oer a low flame, taking care not to scorch mixture.
Strain mixture through a fine mesh sieve. Remove the anilla bean, scrape again and add to the strained custard and stir until well blended. Add additional extract and cinnamon if wanted. Chill until very cold.
Continue the final process of making the ice cream according to the manufacturers instructions for your ice cream maker.