In a saucepan put 1 can of milk, cinnamon stick and lemon rind and bring to a boil, reduce heat to simmer for about 10 minutes.
Pour the mixture through a fine mesh sieve into a a stainless steel bow and discard the rind and cinnamon stick.
Mix in the other can of milk, cream and vanilla
Chill in the freezer for about 30 minutes
In your ice cream makers, pour in the chilled mixture and let it churn until the desired consistency.
Serve with crushed nuts