In a medium saucepan, combine milk, cream, and 75 g of sugar over medium heat, stirring until hot for about 5–7 minutes.

Whisk egg yolks and remaining sugar in a separate bowl until pale and slightly thickened, about 3–5 minutes.

Slowly pour a small amount of hot milk mixture into the egg yolks while whisking constantly to prevent scrambling.

Return the tempered egg mixture to the saucepan and cook on low heat, stirring for about 8–10 minutes until thickened.

Remove from heat and stir in cinnamon, vanilla, and salt. Cool for 15 minutes at room temperature, then refrigerate for at least 2 hours.

Pour chilled custard into an ice cream maker and churn for 20–25 minutes until thick and creamy.

Transfer the soft ice cream to a freezer-safe container, cover tightly, and freeze for at least 4 hours until firm.