Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended. Add vanilla extract and cinnamon. Stir.
Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.
Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes.
Enjoy a creamier version right out of the ice-cream maker or freeze for 2 hours and then serve (this is my favorite stage).