Instructions

In a medium sauce pot, on high heat, scald the milk, cream, cinnamon sticks, vanilla bean, and 1/2 c sugar. 
Remove from heat, and let sit for thirty minutes.
Combine the egg yolks, and 1/2 c sugar. Beat with a whisk, it should have a creamy texture. 
After thirty minutes, add one ladle full of cream to the eggs, stirring constantly. This is called tempering. Even though the cream mixture has cooled some while sitting, you don’t want to risk scrambling your egg yolks. 
Return the pot to the stove top, and on medium heat, stir constantly, but not rigorously with a wooden spoon for up to ten minutes. I generally say five, but bringing the cream back to temp can take a bit longer. There will be a split second that you go from stirring cream to stirring custard. When you can run your finger thru the mixture on the back of the spoon and it doesn’t drip, remove from the stove top. 
Using a fine mesh strainer, strain the custard. (I strain right into the class container I am going to cool it in in the fridge.) Add the ground cinnamon, vanilla extract and pinch of salt. 

Ice cream custard must cool completely before using any home ice cream maker. If you need to freeze your container over night, pop it in the freezer now. Custard should be cooled for at least four hours. 

Once your custard has cooled completely, follow the directions of your ice cream maker. Once ready to go, set in the freezer for four hours.