Toast & Infuse: In a dry, medium saucepan, toast the rice and cinnamon sticks over medium-low heat until the rice becomes fragrant and barely golden, about 2-4 minutes. Remove from heat and carefully pour in the milk (it will bubble furiously!). Return to medium-low heat until the milk is hot and steamy, stirring occasionally. Remove from heat, cover, and steep for 20 minutes to develop those incredible horchata flavors.

② Strain & Prepare: Strain the infused milk through a mesh strainer into a bowl, discarding the rice and cinnamon sticks. You should have about 1⅓ cups of beautifully aromatic milk. Meanwhile, pour the cold heavy cream into a metal bowl, set a fine mesh strainer over the top, and prepare an ice water bath with the bowl nestled inside.

③ Create the Custard Base: Whisk together egg yolks, sugar, ground cinnamon, and salt in a medium bowl until smooth. Slowly pour the warm infused milk into the egg mixture, whisking constantly to prevent curdling. Pour this mixture back into the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon until it thickens and reaches 165-170°F (74-77°C).

④ Cool & Chill: Immediately strain the hot custard into the cold cream, stirring to combine. Stir occasionally as it cools, then refrigerate the ice cream base for at least 4 hours or up to 2 days – patience is key for the creamiest results!

⑤ Churn & Freeze: Churn the thoroughly chilled base in your ice cream maker according to manufacturer instructions until it reaches the consistency of a very thick milkshake. Transfer to an airtight container and freeze until firm enough to scoop, about 2-3 hours. Serve with a delicate grating of fresh cinnamon stick on top for an extra aromatic touch.