Pour the cream and milk into your saucepan. Add the remaining brown sugar and cinnamon. Stir them over medium heat until very warm.

Slowly pour a little warm milk into the eggs. Whisk constantly so the eggs do not cook. This process is called tempering the eggs.

Pour the egg mixture back into the saucepan. Cook it slowly on low heat now. Stir until it coats the back of a spoon.

Strain the custard into a clean bowl. Stir in the vanilla and salt. Let it cool down to room temperature first.

Cover the bowl and chill it overnight. Cold liquid churns better in the machine. This step is very important for texture.

Pour the cold mix into your ice cream maker. Let it churn for about twenty minutes. It should look like soft-serve ice cream.

Transfer the ice cream to a cold container. Smooth the top with a flat spatula. Freeze it for four hours until firm.