1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.
2. In a medium bowl, mix brown sugar, corn syrup, egg, salt, and cinnamon until smooth. Use your hands to break the pecans into smaller pieces and add them in. Mix well.
3. Spoon into the baking pan, leaving no goo behind. Bake for one hour or until the top has light bubbles that are set. Allow to cool.
4. Carefully separate any shards of hard sugar that have formed along the edges for garnish. Spoon the rest of the filling into the ice cream and carefully mix until the elements are lightly layered and mixed together but not completely combined. Top with sugar shards. Freeze completely.