In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, brown sugar, ground cinnamon, and kosher salt. Warm the mixture until it just begins to steam, stirring frequently to dissolve the sugar—this should take about 5 minutes. Once combined, remove from heat.

In a separate mixing bowl, whisk together the egg yolks until pale and frothy, about 2 minutes. Gradually pour the hot cream mixture into the egg yolks, whisking continuously to prevent the eggs from scrambling.

Return the tempered mixture back to the saucepan and cook over medium heat, stirring constantly. Allow it to thicken for about 7-10 minutes, or until it coats the back of a spoon.

Once thickened, remove the saucepan from heat and transfer the mixture to a large bowl or container. Let it sit at room temperature to cool for about 30 minutes. Then, cover and refrigerate for a minimum of 4 hours, though overnight is preferred.

After the mixture has chilled thoroughly, gather your ice cream maker. Pour the cold ice cream base into the pre-frozen bowl of the ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes. In the last few minutes of churning, gradually add in the chopped cinnamon chips.

When the ice cream reaches a soft-serve consistency, transfer it to an airtight container. Smooth the top with a spatula and cover it tightly. Freeze for an additional 4-6 hours to firm up the texture before serving.