Ice cream made from egg yolks and whipped cream

Ingredients:

• 2 cups whipping cream 35%
• 0.5 cup milk with 2.5% fat content
• 1 vanilla bean
• 4 egg yolks
• 1/3 sugar
• Salt on the tip of a knife
• Ground cinnamon on the tip of a knife

Preparation:

1. Ice creamHeat half the cream and milk with the vanilla bean pulp (add the vanilla bean to the liquid for added flavor). Bring the mixture to a boil.
2. In a bowl set over a saucepan of simmering water, whisk the egg yolks, sugar, salt, and cinnamon vigorously until the texture becomes thick and resembles light butter in color, about 3 minutes.
3. Remove from heat. Slowly pour the warmed cream into the egg mixture, whisking continuously until the cream is completely incorporated (discard the vanilla bean) and the yolks are heated through.
   
   Return the mixture to the stovetop over medium heat and stir with a wooden spoon until the mixture stops dripping, about 3 minutes. Strain and let the cream cool completely.
4. Whip the remaining 1 cup of heavy cream until soft peaks form and fold into the chilled custard. Freeze in an ice cream maker according to the manufacturer's instructions, then transfer to a container and freeze until firm, about 2 hours.