Brown Sugar Ice Cream

Junior Trimmer sent this recipe to us and opened our eyes to the possibility of using brown sugar in ice cream. It is a unique and delicious taste.

• 4 egg yolks
• 1 cup heavy cream
• 1 cup (packed) brown sugar
• 3 cups half-and-half or light cream
• 1 1/2 teaspoons vanilla extract

METHOD

In heavy, medium, non-aluminum saucepan, whisk together the egg yolks and brown sugar until thick. In another medium saucepan bring the cream and half and half just to a boil over moderate heat. Gradually whisk the hot cream into the egg yolk mixture in a thin stream. Cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon about 6 minutes. Do Not Boil.

Immediately strain the custard into a medium bowl. Stir in the vanilla and cool to room temperature, stirring occasionally, about 30 minutes. Cover and refrigerate until very cold, at least 5 hours.

Pour the cold custard into an ice cream maker and freeze according to the manufacturer's instructions. Let the ice cream soften slightly before serving.

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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