1. In a medium saucepan over medium-low heat, bring cream, sugar and cinnamon stick to a simmer.
2. Strain into a clean large bowl. Whisk in ground cinnamon and vanilla. Let stand for 30 minutes.
3. Cover and refrigerate until cmpletely cold or overnight. Remove cinnamon stick.
4. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's insturctions.