In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of brown sugar, 1 tablespoon of ground cinnamon, and a pinch of salt. Heat over medium heat until hot without boiling.

Whisk 4 large egg yolks in a separate bowl until smooth and pale. Slowly add about 1 cup of the hot cream mixture into the bowl while whisking continuously.

Return the tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat until thickens enough to coat the back of a spoon, about 5-8 minutes.

Pour the custard through a fine-mesh sieve into a large bowl to catch cooked egg bits. Stir in 1 teaspoon of vanilla extract.

Allow the custard to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Pour custard into your ice cream maker and churn according to the manufacturer’s instructions for about 20-30 minutes.

Transfer ice cream to a freezer-safe container, spread evenly, seal tightly, and freeze for 3-4 hours until firm.

When ready to serve, remove from freezer for a few minutes to soften slightly, then serve in bowls or cones.