Break up cinnamon stick and blend together with sugar until powdery. Add nutmeg and salt.

In a medium pot, combine milk, cream and cinnamon sugar. Heat on low until sugar is dissolved and mixture comes almost to a boil.

Beat egg yolks in a small bowl. Add in 1/3 of the hot cream mixture, whisking constantly, then pour back into the pot.

Heat the pot on low again, stirring constantly, until mixture thickens enough to coat the back of a spoon and leave a clean line when running your finger through it.

Stop heat and cover with a lid. Let the spice flavors steep in for 30 minutes. Then pour through a fine mesh strainer to remove any curdled custard and cinnamon bits. Pour into a container.

Let cool, then refrigerate for several hours or overnight. Pour the chilled mixture into a shallow plastic or metal container with lid. Freeze for 3-5 hours, mixing with a fork every hour. When the ice cream is firm enough to your liking, you can eat it! (Alternatively, if you have an ice cream maker, just pour the chilled mixture into there and let it do the work).

If the ice cream or leftovers get too hard after freezing for a while, let the ice cream sit out on the counter for 20ish minutes or in the fridge for 30-40 minutes until softer.