• In a medium saucepan, melt the brown sugar and butter over medium heat. Stir until the sugar dissolves and the mixture bubbles, forming a caramel-like consistency (about 3 minutes).
• Whisk in ½ cup of the heavy cream and the vanilla extract. Set aside to cool slightly.

Prepare the Custard Base

• In a separate saucepan, combine the remaining heavy cream and the half-and-half. Heat over medium heat until the mixture begins to simmer.
• In a medium bowl, whisk the egg yolks until smooth. Gradually drizzle in the warm cream mixture, whisking constantly to temper the eggs (this prevents curdling).
• Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 3–4 minutes. Do not let it boil.

Combine and Chill

• Strain the custard through a fine mesh sieve into a large bowl to remove any cooked egg bits.
• Whisk in the cooled brown sugar mixture, ground cinnamon, and bourbon (if using). Cover and refrigerate until fully chilled, about 4 hours or overnight.

Churn the Ice Cream

• Once the mixture is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
• When the ice cream is nearly set, add the chopped candied orange slices and churn just until evenly distributed.

Freeze and Serve

• Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 1 hour to firm up.
• Scoop generously and enjoy!