-----------------------------FOR THE ICE CREAM-----------------------------
      3    Egg yolks

      2 c  Whipping cream

  1 1/2 c  Milk

      1 c  Sugar

      2 ts Vanilla

------------------------------FOR THE STREUSEL------------------------------
    1/2 c  Light brown sugar, packed

    2/3 c  Flour

      1 tb Cinnamon

    1/4 c  Butter

   FOR THE ICE CREAM:
  1.In a large bowl, whisk egg yolks until slightly thickened. Set aside.

   2.In a saucepan, combine cream, milk, and sugar. Bring to a gentle boil

  over medium high heat, stirring to dissolve sugar. Whisk about 1 cup of
  the hot mixture into the egg yolks, then whisk the egg yolk mixture back
  into the pan.  Cook, stirring constantly, until the mixture is thick
  enough to coat the back of a spoon.  Pour through a fine sieve into a
  large bowl. Stir in vanilla. Cool slightly. Then, cover with plastic wrap
  and refrigerate for at least 4 hours and up to 2 days.
   3.Freeze in an ice cream maker according to manufacturer's instructions.

   Transfer ice cream to a freezer container and gently stir in cinnamon
  streusel just until marbleized. Cover lightly and freeze 1/2 to 2 hours
  before serving.
   Note: To add extra smoothness and volume to homemade ice cream, make the
  mixture a day ahead and refrigerate. After churning, ripen the ice cream
  in an airtight container in the freezer from 1/2 to 2 hours.
   FOR THE STREUSEL:
  1.Preheat oven to 300F.

   2.In a medium bowl, mix the brown sugar with the flour and cinnamon. Using

  knives or a pastry blender, cut in the butter until the mixture is
  crumbly.
   3.Spread evenly on a baking sheet, and bake 5 minutes. Stir several times

  while baking, watching to be sure the topping does not burn. Cool, then
  break up any large clumps that may have formed. -----