Combine cream, milk
, cinnamon sticks
, and brown sugar
in a large saucepan over medium heat. Scrape seeds from vanilla bean into the pan and then add whole bean. Bring to a boil, and then remove from heat and let steep
for 5 minutes.
In a medium mixing bowl, whisk
sugar and yolks together until pale yellow. Gradually whisk in about 1/3 of the hot cream mixture to temper the eggs
. Return the mixture to the saucepan
. Stir over medium-low heat until custard
thickens, about 4 minutes (do not boil). Strain
into a large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
Transfer cold custard to an ice cream
maker and process according to the manufacturer's instructions.