Combine one cup of the whipping cream, whole milk, sugar, cinnamon, and salt in a medium sized sauce pan and bring to a simmer over low heat. Heat until steaming, stirring frequently to prevent scorching.

While the milk and cream heat, beat together the egg yolks in a small mixing bowl until they are completely combined. Once the milk & cream are heated, slowly pour half of it into the eggs, beating as you pour. Add the whole mix back into the pot and cook over medium-low heat while stirring constantly with a rubber spatula. Continue cooking until the mixture has thickened and coats the back of a spoon without running off the edges, about 5-8 minutes.

Pour the custard through a sieve into a clean bowl, lay a piece of cling wrap over the custard (this prevents a film from forming on the top), and refrigerate until very cold, for 4 hours or up to 48 hours.

Prepare your ice cream maker according to the directions, adding in the custard, extra cup of whipping cream, and vanilla extract at the same time.  Use a rubber spatula to remove all of the ice cream to a container that is freezer safe and freeze for at least 12 hours, or until it’s frozen solid.

Serve on it’s own, or with pie, cake, or cookies.