This Cinnamon Ice Cream is both refreshing and warming all at at once, making it ideal for any season. And the rich creamy texture is so dreamy!
*Makes about 1 quart
Use a paring knife to slice open the vanilla bean vertically. Then with the back of the knife, scrape the vanilla beans into the pot, and add the emptied pod as well. Turn the heat back to medium and scald this mixture. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Remove the pot from the heat and let it cool to room temperature, about 1 1/2 hours.