Instructions

1. Combine cereal, cream, and milk in a large bowl. Cover and refrigerate at least 3 hours or overnight.
2. Pour cereal mixture through a fine mesh sieve; discard cereal. Add cream mixture and brown sugar to a large saucepan set over medium heat. Cook just until bubbles begin to form around the edges of pan.
3. Meanwhile, whisk egg yolks and granulated sugar in a separate bowl.
4. Whisking constantly, pour ½ cup of hot cream mixture into egg yolk mixture. Pour egg yolk mixture back into saucepan with remaining cream. Cook, stirring constantly until the mixture is thick enough to coat the back of a spoon, or until temperature reaches 180°F.
5. Immediately strain mixture through a fine mesh sieve into a separate large bowl set over ice water, discarding any solids. Stir constantly 2 minutes. Stir in vanilla, cinnamon, and salt. Cover and refrigerate at least 4 hours.
6. Pour custard mixture into an electric ice cream machine. Churn according to manufacturers directions, stirring in sugar cookies during last 5 minutes of churning.
7. Spoon ice cream into an airtight container and freeze at least 4 hours.