Step 1: Heat milk in a two-quart saucepan over medium heat, but do not boil; stir in cinnamon, honey and salt.
Step 2: Pour about 1/2 cup hot milk into eggs and beat with a whisk; pour eggs into saucepan with remaining milk mixture.
Step 3: Cook and stir over medium-low heat. Stir in cream and vanilla. Refrigerate overnight or until cold. Freeze in ice cream maker according to manufacturer's directions.
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