Cinnamon Ice Cream

Combine the cream and milk in a saucepan over medium-low heat. Split the vanilla beans lengthwise and, using a sharp knife, scrape the seeds into the cream mixture. Add the vanilla bean pods to the cream. Bring the mixture just to a simmer (do not let it boil).

In a bowl, whisk together the sugar and egg yolks until uniform in color. While whisking, slowly add about 2 cups of the hot cream mixture to the egg yolk mixture. Transfer the mixture back to the saucepan and continue to cook over medium-low heat until it thickens into a custard-like mixture, about 6 minutes. Do not let the custard boil.

Strain the custard mixture into a bowl through a mesh sieve. Discard the vanilla beans.

Whisk the ground cinnamon into the custard mixture. Cover the bowl and chill for 3 hours or until very cold.

Transfer the chilled custard mixture to an ice cream machine and process according to the manufacturer's instructions. Serve the ice cream in individual bowls with cinnamon sticks as garnish.