Cold smoke 1 cup of heavy cream with Bradley Hickory Bisquettes for 1.5 hours. Smoke the cream in a disposable aluminum baking pan placed inside of a larger baking pan filled with ice, to keep the cream cool

Remove cream from smoker and allow to cool in a sealed container in the fridge

Combine smoked cream with fresh cream to taste, until you have 2 cups of cream (I ended up using ½ cup smoked cream and 1 ½ cups fresh cream)

Whisk yolks and sugar together in a saucepan, then add cream and milk and combine

Place cinnamon sticks in custard mixture to steep and heat to 170°F, stirring frequently

Remove from heat, stir in vanilla & salt, taste custard to see test if cinnamon flavour is strong enough (if you want some more cinnamon flavour to it, add ½ tsp ground cinnamon at this stage)

Strain custard and refrigerate covered until temperature is lower than 45°F, preferably overnight

Add custard to your ice cream maker (follow your ice cream maker’s instructions!)