Using a stand mixer, and whisk attachment, place heavy cream in and mix on high speed for about 4-5 minutes.
You need this heavy cream to form peaks, not stiff ones, just light ones.
At about minute 4, stop mixer and see if peaks can form by using a spatula dipped in the cream and pulling up.
If it is ready, add in the chilled condensed milk and again, mix.
This time, you need the peaks to be firm and stiff.
Mix on medium-high for about 7-8 minutes you will see the combination become thicker.
Again, test it as I have indicated by stopping the mixer and pulling the spatula up to you.
If the peaks are stiff, stop mixing.
Now add vanilla, then mix.
Next, graham cracker crumbles and caramel sauce.
Last, cinnamon.
Remove the bowl from the mixer.
Fold in caramel pieces about 12.
Then transfer ice cream mixture to a freezer-safe container.
Top off with the remaining 12 caramels, as well as the teaspoon of cinnamon sugar and a few more crumbles of graham cracker.
Freeze for 6 hours to firm.
Serve.
Keep Frozen if not using for up to six weeks.
