Combine the pepitas, sugar, salt, and egg whites in a large bowl. Stir to coat the pepitas thoroughly. Pour the mixture onto the prepared baking sheet and, using a spatula, spread it into a thin layer. Transfer the sheet to the oven and bake for 30 to 35 minutes, until the pepitas are golden brown. Remove from the oven and cool for 15 minutes.

Peel the pepitas off the parchment paper and break them into pieces. Store in an airtight container at room temperature for up to 3 days, or 1 week in the fridge.

In a medium saucepan over low heat, warm the remaining 1 cup cream, the milk, sugar, salt, and cinnamon sticks, stirring, until the sugar has dissolved, 3 to 5 minutes. Add the vanilla and ground cinnamon, and cook for 1 minute more. Remove the pan from the heat and cover it. Let the custard base steep at room temperature for 45 minutes. Discard the vanilla bean and cinnamon sticks.

Whisk the egg yolks in a medium bowl. Slowly stream them into the custard base, whisking constantly. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard coats the back of the spoon, 5 to 7 minutes, or reaches 170˚F on a candy thermometer. Do not let custard reach the scalded stage (180˚F). Remove the pan from the heat. Strain the custard through a fine-mesh sieve into the bowl with the chilled cream. Stir the mixture over the ice bath until completely cooled. Transfer to an airtight container, and refrigerate for at least 4 hours.

Churn the chilled custard in an ice cream maker according to the manufacturer's directions. To serve, scoop the ice cream into bowls. Top with the whipped cream and a drizzle of caramel sauce, and sprinkle the candied pepitas over the top.