Instructions

1. Combine cereal, cream, and milk in a large bowl. Cover and chill 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 4 to 5 minutes, just until bubbles begin to form around edges of pan.
3. Meanwhile, whisk egg yolks and granulated sugar in a separate bowl.
4. Gently spoon ½ cup hot cream mixture into egg yolks, whisking constantly. Return egg yolk mixture to saucepan with remaining cream. Cook, stirring constantly until 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 for 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 the last 5 minutes of churning.
7. Spoon ice cream into an airtight container and freeze for at least 4 hours.