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In a medium size bowl, add the heavy cream, milk, sugar, salt and vanilla. Whisk together to combine and sugar has dissolved.
Pour the Cinnamon Toast Crunch in and mix together to incorporate cereal. Cover the bowl and place the mixture in the fridge overnight.
The next day, place a bowl with a strainer over the top and pour the whole mix into the strainer to strain the liquid out of the cereal. Use a spoon to press the cereal down into the strainer to remove as much of the liquid as possible. Discard the cereal.
Pour the milk mixture into a ice cream maker and churn according to directions. Mine took about 25 minutes. Ice cream will be a soft serve texture. Remove from the ice cream maker and place into a ice cream container or Tupperware to store. Place in the freezer for a few hours or until ready to serve. Ice cream will firm up.
Serve and enjoy friends trying to figure out what the flavor of the cereal is.