• 2 cups Heavy Cream
• 1 cup Whole Milk
• ⅔ cup Brown Sugar
• 1 teaspoon Cinnamon
• Pinch of Kosher Salt
• 1 teaspoon Vanilla Extract
• 5 large Egg Yolks
• ½ cup Chopped Cinnamon Chips

1. This recipe requires an ice cream maker; make sure canister was placed in freezer for 6-24 hours before starting if using a countertop ice cream churner
2. In medium saucepan, whisk together the heavy cream, milk, brown sugar, cinnamon, and salt; bring it just to a simmer, stir, and then remove from the heat; stir in the vanilla
3. In medium bowl, whisk together the yolks; stirring constantly, add about ½ cup of hot liquid to the egg yolks; this helps to temper them, cooking them super slow and bringing the temperature up gradually
4. Whisk in another ½ cup of the hot liquid, then one more
5. Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon
6. Scrape the mixture into a container and cover; chill for at least 4 hours or overnight
7. Add the chilled base to the canister of your ice cream maker, add the chopped cinnamon chips, and churn according to manufacturer’s instructions

This is the ice cream maker that I use!