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
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