Notes for next time: try and increase dextrose and decrease brown sugar, maybe more salt
Put cream, sugar and eggs in pot and combine with hand blender.
Blend salt and Xanthan gum together to prevent clumping.
Soak sheet gelatin in water.
Heat cream mixture to 80°C, take off heat, add rest of ingredients and blend with hand blender.
Let mixture cool to room temperature, then rest in fridge for 24 hours.
Put in ice cream machine!