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In a saucepan over med-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat and whisk half the mixture into the eggs. Whisk quickly so eggs don't scramble. Pour egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over med-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, whisk in vanilla and cinnamon. Chill in fridge til very cool. Pour cooled mixture into ice cream maker, freeze according to manufacturer instructions.
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