In a mixing bowl, combine the whole milk, heavy cream, sugar, Mexican vanilla extract, ground cinnamon, and a pinch of salt. Stir well until the sugar is fully dissolved.

Pour the mixture into a Ninja Creami pint and seal it with the lid. Freeze the pint for at least 24 hours or until fully solid.

After the mixture has frozen, remove it from the freezer and place the pint in the Ninja Creami. Select the "Ice Cream" function and process until the mixture has a smooth, creamy texture.

Once the ice cream is ready, scoop it into bowls or cones. Optionally, garnish with a sprinkle of cinnamon or chocolate chips for an extra touch!