Ingredients

• 2 large eggs
• 1.5 cups half-and-half cream
• 1 cup white sugar
• 1 cup heavy cream
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Instructions

1. 1 Whisk eggs together in a bowl.
2. 2 Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
3. 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.
4. 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 or desired consistency, about 2 to 4 hours.

Nutrition per serving