Cinnamon Ice Cream for 8 Servings

Instructions:

1. Combine the heavy cream, whole milk, sugar, salt, and ground cinnamon in a medium heavy-bottomed saucepan.
2. Place the saucepan over medium heat and whisk constantly until the mixture reaches a gentle simmer and the sugar has completely dissolved, then remove from heat immediately.
3. Pour the warm mixture through a fine-mesh strainer into a large mixing bowl to remove any cinnamon clumps.
4. Stir in the vanilla extract and cover the surface directly with plastic wrap to prevent a skin from forming.
5. Refrigerate the base for at least 4 hours, or until cold to the touch.
6. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
7. Transfer the churned ice cream to an airtight freezer-safe container and freeze for another 2 hours for a firm, scoopable consistency.