To make the vanilla ice cream base. Combine 1 cup of the cream with the sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat and stir in the remaining 1 cup of cream, the milk and the vanilla.

Cover and refrigerate until the mixture is well chilled.

While the ice cream chills make the cinnamon rolls. *This recipe makes six extra rolls, you may half the recipe if desired.

Add the yeast, water and 1 teaspoon sugar to a small bowl. Allow the yeast to activate and puff up, this should take 5 to 10 minutes.

Mix the milk, brown sugar and butter in a large bowl and mix in the yeast mixture. Add 2 cups of flour and mix until a dough forms, then cover and let rise for at least one hour.

After an hour, add the remaining 1/2 cup of flour, baking soda and baking powder and mix. I use my hands to make sure the dough completely comes together. Add the cinnamon and brown sugar to a small bowl. In another bowl mix the butter and vanilla together. Grease a 9x13 inch pyrex dish.

Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular, then brush with melted butter (you may not use it all) and generously cover with cinnamon and sugar. Sprinkle the chocolate chips over the dough.

Starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in the prepared pan. Cover and let the rolls rise for about 30 minutes.

Bake at 375 degrees for 12-15 minutes. Allow to cool completely and then chop half of the cinnamon rolls on the pan into bite size pieces. Eat or save the other half for snacking!

When the ice cream is chilled remove the vanilla bean and churn in an ice cream maker according to the manufacturer’s instructions. In the last five minutes slowly add the cubed cinnamon rolls. Transfer to a freezer safe container, cover and freeze until firm, at least 4 to 6 hours.

Before you serve the ice cream make the brown butter sauce. Heat a small saucepan over medium-low heat and add butter. Whisk constantly until melted, then continue to whisk as bubbles form, the butter begins to foam, and eventually brown bits appear in the bottom of the pan. This will take about 5-6 minutes total. As soon as the brown bits appear, remove from heat. Stir in the already separated vanilla beans. Let cool for 5 minutes.

After 5 minutes add the powdered sugar, heavy cream and vanilla. Whisk until a glaze forms. Transfer to a small bowl and serve over the the ice cream.