Difficulty: Easy - for beginners
1 stick unsalted butter
2 ½ cups heavy whipping cream
½ cup 2% milk
6 large egg yolks
1/3 cup sugar
1/3 cup dark brown sugar
1 large pinch of salt
1 tablespoon best vanilla extract
2 teaspoons cinnamon powder
½ teaspoon cinnamon extract
1. Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 6 minutes (do not burn). Pour through fine strainer into small bowl.
2. Bring cream and milk to simmer in large saucepan. Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended. Add brown butter in a fine stream gradually; whisk to blend. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir mixture over medium-low heat until the custard coats the back of a wooden spoon, about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Add cinnamon extract and powder. Stir until custard is cold. Stir in vanilla.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; freeze. DO AHEAD: Can be prepared 2 days ahead. Keep frozen.