Combine the heavy whipping cream and whole milk in a heavy-bottomed saucepan. Place the sacuepan over medium heat and scald (bring it nearly to a boil, until the milk is steaming and bubbles are starting to form). Remove it from heat, add the cinnamon sticks, cover, and steep for 1 hour.
Whisk the sugar and eggs until lighter in color in a medium sized bowl and set aside. Remove the cinnamon sticks and scald the cream and milk again. Remove it from the heat and temper the eggs by pouring about a cup of the cream into the eggs, whisking constantly. Add the egg mixture to the saucepan, and set over medium heat. Cook, stirring constantly, until the mixture coats the back of a spoon. Stir in the salt, ground cinnamon and vanilla bean paste.
Pour through a strainer into a heat-proof container and chill. Process according to your manufacturer's instructions and freeze until ready to serve.
Recipe by oh honey bakes at https://ohhoneybakes.com/fig-galette-cinnamon-ice-cream/