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1
Use oil to lightly grease a cookie sheet.
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2
Place white sugar and water in a small heavy pot and stir to combine.
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3
Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber.
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4
Quickly stir in almonds and pour mixture onto greased cookie sheet.
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5
Let cool.
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6
Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline.
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7
Break praline up into large chunks then blend briefly in food processor to form pebblesized pieces.
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8
Set aside.
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9
Combine milk and cinnamon sticks in a saucepan and bring to the simmer.
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10
Turn off heat and let infuse for 30 minutes.
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11
Whisk together brown sugar and egg yolks until thick and pale brown.
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12
Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly.
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13
Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened.
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14
Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl.
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15
Whisk in vanilla, ground cinnamon, and salt.
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16
Refrigerate mixture until cold.
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17
Freeze in ice cream machine; while still soft, fold in the praline pebbles.
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18
Scrape into container, cover, and freeze until solid.
