Brown Sugar Ice Cream [ice cream maker]
  • 4 egg yolks
  • 1 cup [250 mL] heavy cream
  • 1 cup [250 mL] packed brown sugar
  • 3 cups [750 mL] half-and-half or light cream
  • 1 1/2 teaspoons [7.5 mL] vanilla extract
  • Into a heavy, medium non-aluminum saucepan, whisk together egg yolks and brown sugar until thick.
  • Into a clean medium saucepan, over medium heat, bring together cream and half-and-half to just a boil.
  • Slowly, into a thin stream, whisk hot cream mixture into thick egg yolks mixture.
  • Cook over low heat stirring constantly, until custard is thick enough to coat the back of a spoon, for approximately 6 minutes.
  • Do not boil.
  • Immediately strain custard into a medium-size bowl.
  • Stir in vanilla extract and leave to cool to room temperature, stirring occasionally, for approximately 30 minutes.
  • Cover and refrigerate until really cold, for at least 5 hours.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.
  • Leave ice cream to soften slightly before serving.