Whisk the egg yolks together in a heat-proof bowl and set aside.

Heat the cream, milk, sugar, salt, and cinnamon together in a heavy-bottomed saucepan.

Remove mixture just before boiling and slowly pour into the egg yolks whisking constantly.

Strain the mixture back into the saucepan and heat until it thickens, until it covers the back of a wooden spoon.

Pour back into the bowl, and cover with plastic wrap so the wrap touches the mixture.

Refrigerate for 3 hours or overnight.

Remove the plastic wrap,  pour the mixture into an ice cream maker, and process according to the manufacturer's instructions.

When ice cream reaches soft serve consistency, add the raisins and walnuts.

Secure the cover on the container and place it in the freezer for a few hours or until ready to serve.