1

Combine cream, milk, sugar, vanilla and cinnamon in a heavy saucepan, and cook, stirring occasionally, over medium-low heat until the sugar has dissolved and the mixture is hot. Remove the pan from heat.

2

Whisk the egg yolks in a bowl. Slowly add 1 cup of the hot mixture, whisking constantly. Now that the egg mixture has warmed, whisk it slowly back to the hot cream mixture in the saucepan. Place the saucepan over medium heat, and stir constantly until the mixture thickens, 10 to 15 minutes; do not boil.

3

Remove from heat and allow to cool to room temperature, and then refrigerate it, loosely covered, until chilled (preferably overnight).

4

Pour into ice cream freezer and follow the manufacturer's instructions.