Double Almond Ice Cream *

Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil. Immediately transfer custard to large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries. Makes 1 gallon.