Place the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar melts. Set aside to cool slightly.
Heat the milk, pouring cream and broken cinnamon stick in a separate saucepan until mixture almost comes to the boil.
Meanwhile, whisk the yolks until combined. Whisking constantly, pour the warm cream mixture over the yolks. Pour the mixture into the saucepan with the sugar mixture. Place over medium-low heat. Cook, stirring, for 10 minutes or until mixture is thick enough to coat the back of a spoon. Transfer to a glass bowl. Set aside, stirring occasionally, to cool to room temperature. Cover and place in the fridge for 4 hours or overnight to chill.
Remove the cinnamon. Churn in an ice-cream maker for 30 minutes or until thick. While still churning, gradually add the brownie mix into the machine to create a swirled effect. Carefully transfer to a loaf pan or airtight container. Cover and freeze for 4 hours or until firm.
Place the chocolate and thickened cream in a heatproof bowl. Microwave on High, stirring every 30 seconds, until melted and smooth. Set aside for 5 minutes to cool slightly. Drizzle over the ice-cream to serve.
160g (1 cup) panela (rapadura) sugar
2 tablespoons water
375ml (1 1/2 cups) milk
300ml pouring cream
1 cinnamon stick, broken in half
6 egg yolks
150g (1 cup) brownie packet mix
200g Plaistowe Premium Dark Chocolate, finely chopped
125ml (1/2 cup) thickened cream