In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of brown sugar, 2 teaspoons of ground cinnamon, and a pinch of salt. Heat over medium heat until hot and sugar dissolves.

Crack 4 egg yolks into a mixing bowl and whisk until smooth and light in color, about 2 minutes.

Gradually pour 1 cup of the hot cream mixture into the egg yolks while whisking continuously to temper them. Return to the saucepan.

Cook the custard mixture over medium-low heat, stirring constantly until it thickens enough to coat the back of a spatula, about 5 to 7 minutes.

Strain the cooked custard through a fine-mesh sieve into a clean bowl to ensure smoothness.

Stir in 1 teaspoon of vanilla extract and allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20 to 25 minutes.

Transfer the churned ice cream into a freezer-safe container, smooth the top, seal, and freeze for at least 4 hours.