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Combine heavy cream with sour cream in a medium size bowl. Set aside at room temperature for 1 hour.
Beat eggs with sugar in the mixer until thick and light yellow. Add milk and cinnamon and pour into a saucepan. Simmer over medium low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in vanilla and remove from heat. Cool completely.
Stir in the sour cream mixture and combine until smooth.
Freeze in an ice cream maker and keep in an airtight container in the freezer.
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