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Brown Sugar Ice Cream

Source of Recipe


Alison Sullivan






List of Ingredients



• 2 cups half-and-half
  
• 2/3 cup light brown sugar, lightly packed
  
• 1 pinch salt
  
• 2 cups heavy cream
  
• 7 egg yolks
  
• 1 tsp vanilla extract
  
• 6 ounces (about 1/4 cup) chopped candied orange peel
  






Instructions



1. In medium saucepan, heat half-and-half, brown sugar and salt, stirring occasionally, until it begins to boil. Remove from heat.
   
   
2. Pour cream into a 1-1/2- to 2-quart container that you will store the mixture in overnight. In a large bowl, whisk the yolks until smooth. Pouring in a slow, steady stream and whisking all the while, add about half of the warm half-and-half mixture to the egg yolks. When half of the half-and-half has been incorporated, pour the yolk mixture back into the saucepan with the remaining half-and-half, whisking as you go. Cook the half-and-half with the yolks over very low heat, stirring with a spatula, until the mixture coats the paddle of the spatula. Strain the mixture into the container with the cream. Stir in vanilla extract. Chill the mixture overnight.
   
   
3. Freeze in an ice cream maker according to the manufacturer's directions. Fold the candied orange peel into the ice cream before transferring it to the freezer to set up.
   
   Makes about 1 quart.