Snickerdoodle Ice Cream

Makes 1 quart. 
Adapted From Alton Brown.

2 cups half-and-half
1 cup whipping cream
1 cup minus
2 tablespoons sugar

2 tablespoons peach or apricot preserves
1/2 vanilla bean, split and scraped

2 cinnamon sticks

1/4 teaspoon ground cinnamon

Combine all ingredients in a large saucepan and place over medium heat. Bring the mixture just barely to a simmer and remove from the heat. Allow the mixture to cool slightly.

Pour the mixture into a lidded container and refrigerate mixture overnight.

Freeze mixture in ice cream freezer according to unit's instructions. Once the ice cream is soft serve consistency, spoon the mixture back into a lidded container and let harden in the freezer.