Ingredients:

  • 1 cup (200g) light brown sugar, firmly packed
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) ground cinnamon

Instructions:

  1. Pour the whole milk, brown sugar, and salt into a medium saucepan.
  2. Heat over medium low, stirring constantly with a whisk until the sugar dissolves and looks like a tan syrup. Note: Don't let it boil, just get it smooth.
  3. Remove the pan from the heat immediately.
  4. Stir in the chilled heavy cream, vanilla extract, and ground cinnamon.
  5. Pour the mixture through a fine mesh strainer into a bowl to catch any clumps.
  6. Cover with plastic wrap, pressing the wrap directly onto the liquid surface. Note: This stops a skin from forming on top.
  7. Refrigerate for 4 hours until the base is completely cold.
  8. Pour the chilled base into your ice cream maker.
  9. Churn according to your machine's directions until it reaches a soft serve consistency.