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1
Heat the milk and cream in a saucepan over medium heat until small bubbles appear around the pan's inner rim.
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2
Stir in the cinnamon sticks; remove pan from heat, cover, and steep for at least 15 minutes, or up to 30 minutes, depending on how strong you want the cinnamon taste.
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3
Beat the egg yolks, sugar, and browns sugar in a bowl with an electric mixer at medium speed until thick, about 2 minutes.
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4
The sugar will not dissolve completely, but the mixture should soften until it is grainy but gooey; set aside.
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5
Remove cinnamon sticks; bring milk mixture back to a bare simmer over low heat.
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6
Whisking all the while, beat about half of the hot milk mixture into the egg yolk mixture until smooth.
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7
Whisk the combined mixture back into the pan with the remaining milk mixture.
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8
Immediately reduce the heat to very low; if you have an electric stove, set the pan over a second burner just now set on low.
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9
Cook and stir constantly until mixture thickens to the consistency of very wet pancake batter turns a little foamy, and can coat the back of a wooden spoon, about 6 minutes.
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10
Strain through a fine-mesh sieve into a clean, dry bowl; stir in the salt.
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11
Refrigerate until well chilled, for at least 4 hours or overnight.
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12
Just before making the gelato, it is best to shock the custard even colder by placing it in the freezer for no more than 10 minutes.
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13
Freeze the custard in your ice cream maker according to manufacturer's instructions.
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14
Serve at once-or transfer to a large container or individual serving containers, seal tightly, and store in freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.
