Split vanilla bean and add to milk. (or use a teaspoon of pure vanilla extract).

Heat milk, sugar, salt, cinnamon sticks and 1 cup heavy cream in saucepan.

Heat the milk, sugar, salt, vanilla, cinnamon sticks, and 1 cup (250ml) of the heavy cream together in a medium saucepan. Cover, remove from heat, and let steep 1 hour. Pour through a mesh strainer.

Rewarm the mixture and remove the cinnamon sticks with a slotted spoon.

Whisk egg yolks together and temper, by adding in some of the warm cinnamon infused milk, whisking constantly. Once tempered, add yolks with milk into the saucepan with milk. Continue to cook over low heat until the mixture is thick and coats back of a wooden spoon.

Remove from heat and immediately pour the custard through the strainer into the cream. Stir the custard until cool, then chill thoroughly in the refrigerator, preferably overnight.

Once very cool, taste to see if there is enough cinnamon flavor. Add more if necessary.

Churn in ice cream machine.

Add the end add a tablespoon of vodka (helps ice cream not to be icy).