Step 1: Prepare the Ice Cream Base

In a saucepan, combine the whole milk, double cream, and half of the sugar. Heat over medium heat until the mixture is hot and just beginning to simmer. Do not boil.

Step 2: Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks with the remaining sugar until pale, creamy, and slightly thickened.

Step 3: Temper the Yolks

Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking continuously to prevent curdling.

Step 4: Cook the Custard

Pour the tempered egg mixture back into the saucepan. Cook over low to medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Step 5: Add Flavoring

Remove from heat and stir in the ground cinnamon, vanilla extract, and a pinch of salt.

Step 6: Chill the Mixture

Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

Step 7: Churn and Freeze

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer to a freezer-safe container and freeze for at least 4 hours until firm and scoopable.