Split the vanilla pod lengthways with a sharp knife and scrape out the seeds / vanilla caviar. Put heavy cream in a small saucepan. Add the vanilla seeds along with the scraped out pod and heat everything slowly, bring to the boil and set aside. Remove the vanilla pod. If using extract or vanilla bean paste just add that to the milk.

Mix egg yolks with sugar with salt in a flat bowl using handheld whisk until smooth. Quickly pour some of the hot vanilla cream into the egg mixture, stirring to temper the egg yolks. Return the custard to your pot and stir until it thickens. Now, you can set the bowl with custard ocer a ice-cold water bath for a whisk for 4-6 minutes to cool, then let it cool in the refrigerator for another 30 minutes or longer.

Make Cinnamon Ice Cream in your Cuisinart: Pour the chilled vanilla custard into the frozen freezer bowl and let it churn until thickened, about 20 minutes. The ice cream will have a soft serve texture. Transfer the ice cream to an airtight container, swirl in the cinnamon swirl and place in the freezer to firm up or another 1 1/2- 2 hours.

Any ice cream maker: Pour the ice cream base into the container of your ( pre-chilled) ice cream maker and let it churn until it reaches soft serve texture, 20 - 40 minutes depending on your brand of ice cream maker. Fill the vanilla ice cream in a pre-chilled container, swirl with the cinnamon brown sugar swirl and close with a lid or cover with cling film to store and place in the back of your freezer.

If you don’t have an ice cream machine, freeze in an airtight container. Every 2 hours or so remove and whisk with an electric hand mixer or a fork to break up the ice crystals. You’ll need to do this 3-4 times, otherwise your ice cream won’t have a smooth consistency.)

For the cinnamon ripple, melt the butter in a pan, then add both sugars and the cinnamon and swirl to combine. At this point, you can either heat further to dissolve the sugar or remove from the heat to keep a bit of a crunchy texture. Add the double cream, stir to combine, then leave to cool slightly.

Transfer the ice cream to a freezerproof container (if using a machine), then swirl the cinnamon sauce through with a fork to give a ripple effect. Freeze for a further hour or so until firm, then serve.