Deliciously buttery ice cream topped with crunchy pecans!
In a heavy bottom saucepan, bring 1 cup full cream, 1 cup whole milk and brown sugar to a boil. Remove from the heat and add the cinnamon, salt and vanilla. Cover and let rest for 15 minutes.
Meanwhile, place a small saucepan over medium-high heat and melt the butter. Constantly stir the butter till it foams, and develops a brown colour and a nutty/toffee aroma. Bring it immediately off heat. Add the butter to the milk mixture.
Bring the saucepan back on medium heat, mix in the egg yolks with your spatula. Continue to stir the mixture until the egg yolks are fully incorporated and the custard coats the back of the spatula (around 10 minutes).
Place the remaining cup of full cream into a large bowl and place a sieve on top. Strain the custard mixture into the bowl of full cream. Place your ice cream in an ice bath to cool (or on your countertop), before covering and placing it in your fridge to cool completely (6 hours - overnight).
Churn the ice cream according to the manufacturer's instructions. Place in a freezer-safe container. Allow to set for 4 hours before serving.