Cinnamon Vanilla Ice Cream

3 cups heavy cream
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 tsp vanilla
2 tsp cinnamon

Combine 1 cup of the heavy cream, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the mixture and add the pod to the pot as well.
Warm the mixture over medium heat, stirring until the sugar is dissolved.
Remove from heat and add the remaining 2 cups cream, vanilla, and cinnamon.
Refrigerate for several hours (I let it sit for about 5 hours), then remove the vanilla bean pod and pour the mixture into the ice cream maker according to the manufacturer’s instructions.
Serve immediately as soft serve or freeze for several hours for a more traditional ice cream texture.