A rich and creamy Mexican-style ice cream flavored with cinnamon and vanilla, often served with a touch of chili or caramel for an extra kick.

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In a saucepan, combine the heavy cream, milk, sugar, cinnamon, and salt. Heat over medium heat until it starts to steam, but do not boil.
In a separate bowl, whisk the egg yolks until smooth.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture.
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F to 175°F).
Remove from heat and stir in the vanilla extract.
Strain the mixture through a fine mesh sieve into a bowl to remove any cooked egg bits.
Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to a container and freeze until firm, about 2-4 hours. Serve with a sprinkle of chili powder or a drizzle of cajeta if desired.

You can adjust the amount of cinnamon to your taste.
For a spicier kick, add a pinch of cayenne pepper.
Cajeta adds an authentic Mexican flavor and can be swirled into the ice cream before freezing.