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Cinnamon Ice Cream

6 cups half and half
1 piece cinnamon stick, broken
1 vanilla bean, split
2 1/2 cups sugar
12 egg yolks
4 cups whipping cream

Combine half and half, cinnamon sticks and vanilla bean in heavy
large saucepan. Scald over very low heat. Remove from heat, cover
and let stand at room temperature at least 1 hour. Combine sugar
and egg yolks in large bowl of electric mixer and beat at high
speed until mixture forms slowly dissolving ribbon when beaters
are lifted. Reheat half and half over low heat. Gradually beat
2 cups half and half into egg yolk mixture. Stir yolk mixture into
remaining half and half. Cook over low heat, stirring constantly,
until thermometer registers 180F and custard coats back of spoon,
do not boil. Immediately transfer custard to large bowl. Cool at
least 2 hours. If possible, cover and refrigerate for several
hours or overnight. Strain custard, discarding cinnamon and vanilla
bean. Whisk in whipping cream. Transfer to ice cream maker (in
batches if necessary) and freeze according to manufacturer's
instructions. To serve, spoon into large bowl and garnish with
fresh strawberries. Makes 1 gallon.

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