Nieve de Garrafa de Leche Quemada

In a heavy-bottomed pot, combine 200g of the Whole milk with the Piloncillo. Heat over medium-low heat, stirring occasionally, until the Piloncillo is completely dissolved and the mixture begins to caramelize and darken slightly, taking on a 'burnt milk' aroma. Be careful not to burn it excessively. Set aside to cool slightly.

In a separate saucepan, combine the remaining 800g of Whole milk, the Heavy cream, Mexican cinnamon stick, and the scraped seeds and pod of the Vanilla bean. Bring the mixture to a gentle simmer over medium heat, then remove from heat, cover, and let steep for 15 minutes to infuse the flavors.

In a medium bowl, whisk the Egg yolks with the Salt until light and creamy.