In a small skillet, toast 1 cinnamon stick and 2 teaspoons ground cinnamon on low heat for about 2 minutes, until you smell the toasted aroma, tossing it around so you don’t burn it. 

Heat 1 cup milk, 1 cup cream, and the cinnamon stick in a medium saucepan.

Bring just to a boil, remove from heat and let infuse for 5 minutes. This will flavor the milk and cream. 

Place 6 egg yolks in a large bowl and gradually add ¾ cup sugar, beating until beginning to thicken. I do this with a hand whisk, but you can use an electric mixer. 

Remove the cinnamon stick from the infused milk, and add the warm milk and cream to the yolk mixture gradually, whisking constantly.

Transfer this mixture back to the saucepan and cook over medium heat, constantly stirring, until it thickens, from 3 to 5 minutes. Don't let it boil. When you draw your finger across the back of the spoon (a wooden or silicon spoon), there should be a clear path that doesn't expand quickly.

Strain this mixture into a medium bowl, add the ground toasted cinnamon and the remaining 1 cup of cream.

Cover and refrigerate for 6 hours or overnight.

Regular ice cream to scoop: pour the mixture into the bowl of the ice cream maker and process according to the manufacturer's directions. Transfer to a metal pan or freezer-safe container and freeze until solid. Scoop onto bowls or waffle cones and sprinkle graham cracker crumbs if you want to. 

For popsicles: pour the cold cinnamon mixture into the popsicle molds, attach the stick and freeze for 4 hours or more, until completely solid. To remove the ice cream, place the bottom and sides of the molds through hot water for 10 seconds and carefully unmold. If you still can't take the paletas out, repeat for 5 more seconds until you can. Coat with graham crackers crumbs before serving.