Combine the half-and-half, vanilla bean
and seeds, cinnamon sticks
, cinnamon and salt, in a non-reactive saucepan over medium heat. Bring the half-and-half just to a boil to scald
it, and remove the saucepan from the heat.
Combine the sugar and egg yolks in a bowl and whisk
until pale yellow and thick. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs
and sugar, whisking in between each addition, until all is used. Pour the mixture back into the saucepan
reduce the heat to medium-low, and cook, stirring, over medium heat, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain
through a fine mesh sieve
and cool completely. Pour the filling into the ice cream
machine and follow the manufacturer's instructions for churning time. Place ice cream in a freezer-safe container and freeze until firm, about 8 hours.