In a 2 to 3 quart, heavy-bottomed saucepan, whisk together the sugar and egg yolks until fully combined and lightened in colour. Whisk in the milk until smooth and even in colour. Add the cinnamon stick, the vanilla bean pod and scraped caviar, and sea salt.

Place the pan over medium heat and whisk constantly, taking care to cover the whole bottom of the pan to prevent scorching, until the mixture reaches 185°F on an instant read thermometer. If you don’t have an instant read thermometer, a good way to test the mixture is to dip a clean spoon into the mixture and hold it up to let it cool slightly, then draw your finger down the back of the spoon to clear a line of custard. If the line stays clearly defined, it is ready. If it runs back in and doesn’t show a clear line, it needs a little more cooking. Remove the pan from the heat when it hits this stage

Pour the heavy cream into a heat-safe bowl and position a fine mesh strainer over it. Add the cinnamon to the strainer and use a spoon to push it through the strainer into the heavy cream. This prevents any clumps of cinnamon. Next, pour the custard base through the strainer. This will catch any accidental ‘scrambling’ you may have done of the egg yolks and prevent it from being in your final frozen custard in addition to straining out the vanilla bean pod and cinnamon stick pieces. Stir the mixture well, cover, and chill until the mixture reaches 40°F, usually 6 hours to overnight. You can speed this process by putting the bowl of custard inside another bowl filled with ice water and stirring, but this will still probably take an hour or two to bring it down to the proper temperature.

After the custard is thoroughly chilled, stir well and freeze in your ice cream maker according to manufacturer’s instructions. This recipe yields approximately 1 1/2 quarts to 2 quarts of Cinnamon Frozen Custard.