Chill the evaporated milk in the fridge till use. Keep a bowl and the beaters chilled as well.
To prepare the caramel, start by melting the sugar in a wide saucepan on low heat, stirring occassionally, till the sugar starts changing colour and becomes of an amber shade. You will cease seeing granules and all the sugar will be melted. This step takes time, so be patient!
Add the butter, cinnamon and salt and allow it to melt.
Add the cream in. The mixture will start to splutter so be careful. Whisk well to combine. The sugar may start clumping but it will melt off eventually. Cook till the whole mixture is well mixed.
Add the vanilla and switch off. Transfer into a bowl and allow it to cool completely.
In the chilled whisking bowl, add the chilled evaporated milk. Start beating using your hand held beaters, you will start seeing the milk getting foamy and thick. Beat for around five minutes.
Add in the salted cinnamon caramel and beat till combined. Pour into a setting tray and keep into the freezer.
After an hour, take out and whip the mixture. Put it back and set for around 4 hours or till done.
Scoop and enjoy!
