Brown Sugar Ice Cream
4 egg yolks
1 c. heavy cream
1 c. brown sugar (packed)
3 c. half-and-half or light cream
1 1/2 tsp. vanilla extract
In heavy, medium, nonaluminum 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. |