The ice cream has to cool in the refrigerator overnight. Makes about 1 quart of ice cream.
This recipe is slightly adapted from The Perfect Scoop by David Lebovitz.
Warm the half and half, sugar, salt, cinnamon stick, and 1 cup of the heavy cream in a medium saucepan. Once warm. cover, remove from the heat and let steep at room temperature for 1 hour.
Rewarm the cinnamon-infused mixture. Remove the cinnamon sticks with a slotted spoon and discard them.
Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.
In a separate small bowl, whisk together the egg yolks. Slowly pour the egg yolks into the warmed milk mixture, whisking constantly, being careful not to curdle the egg yolks.
Switch to a wooden spoon and continue to stir the egg/milk mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens (about 3 minutes) and coats the spoon.
Pour the mixture through the strainer and into the cream, scraping the custard through the strainer. Stir until combined over an ice bath, cooling the custard. Once the mixture is cooled, cover with plastic wrap. (Place the plastic wrap directly on the custard to not allow a skin to form.
Chill the mixture thoroughly in the refrigerator at least 8 hours or overnight. Freeze it in your ice cream maker according to the manufacturer's instructions.