Brown sugar ice cream with vanilla pound cake

2 cups heavy whipping cream

1 cup whole milk

3/4 cups dark brown sugar. Light brown sugar doesn’t hit quite the same

1 pinch cinnamon (1/4 tsp approx. Don’t skip it. You won’t really taste the cinnamon but it does enhance the brown sugar flavor)

5 egg yolks

1/2 tsp salt

1 tbsp vanilla bean paste

Heat up the cream and milk until it’s hot and simmering but not quite boiling. Meanwhile beat the eggs with the sugar and salt until light and fluffy. Temper the egg mixture with the cream mixture and cook the base until thick enough to lightly coat the back of a spoon. Stir in vanilla and cinnamon and cool the base down at room temp completely before letting it chill in the fridge (or use an ice bath if you’re impatient). Churn the ice cream as per manufacturer’s instructions. If you’re going to add any mix-ins, fold them in immediately after the ice cream is done churning, working quickly so it doesn’t melt. Allow the ice cream to freeze for a few more hours before eating or eat right away if you’re greedy like me