In a medium saucepan over medium heat, warm the cream, sugar, and salt.

In a large bowl, whisk egg yolks. Slowly pour the warm cream into the yolks, whisking constantly as you pour. Transfer the mixture back to the pan and cook over low heat, stirring constantly, until custard thickens and coats the back of the spoon.

Strain the mixture into a bowl over an ice bath and let cool. Once cool, refrigerate for four hours.

Meanwhile, in a large bowl, combine cornflakes and milk. Let steep for 20 minutes. Use a strainer to remove as much of the cornflakes as possible. If cornflakes remain, you can repeat the process using cheesecloth. Discard soggy cornflakes. Add brown sugar to the milk. Set aside.

Once custard is cold, mix in cereal milk. Freeze the ice cream mix in your ice cream maker according to the manufacturer’s instructions.