Place the egg yolks in a medium bowl and set aside.

In a medium saucepan, combine whole milk, cinnamon sticks, heavy cream, granulated sugar, pinch of salt, and milk powder. Whisk vigorously until the milk powder is fully incorporated into the milk and heat cream. Bring to a simmer over medium/low heat. Turn off the heat, add the ground cinnamon and vanilla extract. Whisk to combine. Allow the mixture to steep for about an hour.

Prepare an ice bath by adding ice and water to a large bowl. Place a Ziploc next to the ice bath until ready to use.

Pour the mixture over the egg yolks whisking the entire time to incorporate. Transfer the ice cream custard to a medium saucepan and cook over low heat, stirring until the mixture coats the back of a wooden spoon thickly, about 6-7 minutes.

Strain the mixture into a Ziploc bag, seal the bag, and submerge it inside the water bath until cooled completely.

Place in the refrigerator for a few hours or overnight to steep further. Remove and discard cinnamon sticks. Transfer mixture to an ice cream maker and churn according to manufacturers instructions. Mix in the snickerdoodle cookies and transfer ice cream to a container with a tight-fitting lid. Place in the freezer to harden.

Makes 1 quart of ice cream.