Bring the cream, ground cinnamon and sugar to the boil. Slit the vanilla pod open lengthwise, scrape the pulp into the cream, add the pod and simmer for 10 minutes.
Soak the gelatine in cold water. Take the vanilla pod out of the cream, squeeze out the gelatine and stir into the cream to dissolve. Pour the mixture into moulds and put into the freezer for about 3 hours.
To serve, dip the moulds briefly in hot water and turn the panna cotta ice cream out on to plates; serve garnished with strawberries.