Stir the sugar and half and half together in a saucepan. Bring it to a simmer.

Pour half the mixture into the eggs whisking quickly or the eggs will scramble. Pour the rest of the mixture now into the eggs and whisk. Then return the mixture back into the saucepan and stir in the heavy cream and bring back up to a simmer.

Continue cooking and stirring until the mixture coats the back of a wooden spoon, about 5-6 min.

Remove from heat and whisk in vanilla and cinnamon.

Let cool slightly and then pour into a bowl and cover with plastic wrap. Let the plastic wrap sit right on top of the custard. This will prevent a film.

Refrigerate at least 3 hours or up to 24 hours. Pour the cooled mixture into an ice cream maker and follow the manufacturer’s instructions. Oh so good!!