Cinnamon Ice Cream

Step 1
Whisk eggs together in a bowl.

Step 2
Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.

Step 3
Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.

Step 4
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.