Cinnamon Ice Cream

Luscious, creamy and very delicious. Packed with cinnamon flavor!

In a small bowl, whisk the eggs. Set aside.
In a medium saucepan over medium-low heat, stir together the white sugar, half and half and 1/2 cup of milk.
When the mixture begins to simmer, remove it from the heat and very slowly, in a steady stream whisk half of the warm mixture into the beaten eggs.
Pour the egg mixture back into the saucepan and stir in the heavy cream and remaining 1/2 cup of milk. Cook over medium-low heat, whisking constantly until the mixture is starting to thicken and temperature reaches 170 degrees; about 10 minutes.
Remove the saucepan from the heat and stir in vanilla and cinnamon. Pour the ice cream base into a bowl and cover with plastic wrap to avoid a skin from forming. Refrigerate until completely cool or overnight.
Pour the cooled mixture into an ice cream maker and churn approximately 30 minutes or according to manufacturers instructions.
Once the ice cream has finished churning, move it into a glass bowl, cover and freeze for a couple of hours before serving.
Take out of the freezer about 10 minutes before scooping.