Saigon Cinnamon Ice Cream

Directions

1. 1
   Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
2. 2
   Over medium heat, bring to a simmer.
3. 3
   In a separate bowl, whisk together the egg yolks with remaining 1/2 cup of sugar.
4. 4
   In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
5. 5
   Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
6. 6
   When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
7. 7
   Cover and place in refrigerator until chilled, about 2 hours.
8. 8
   When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
9. 9
   Transfer mixture to ice cream maker, and process according to manufacturer's instructions.
10. 10
    Transfer to a container and freeze until firm.