Brown Sugar Ice Cream
Source of Recipe
www.nancys-kitchen.com
List of Ingredients
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 Recipe
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.
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