Categories: Ice cream 
      Yield: 1 servings 
  
      6 c  Half & half                     2 1/2 c  Sugar 
      1 oz Cinnamon stick;                    12    Egg yolks 
           - in small pieces                   4 c  Whipping cream 
      1    Vanilla bean; split length               Strawberry for garnish 
  
  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 180~ 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.