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Brown Sugar Ice Cream

Very rich. A little scoop with apple or peach pie is incredible.





List of Ingredients



• 4 egg yolks
  
• 1 cup (packed) light brown sugar
  
• 1 cup heavy cream
  
• 3 cups half-and-half or light cream
  
• 1 1/2 teaspoon vanilla extract
  






Instructions



1. In a medium bowl, whisk together the egg yolks and the brown sugar until mixed.
   
2. In a medium saucepan, bring the cream and half-and-half just to a boil over moderate heat. Take a ladle of hot cream and whisk into egg mixture to temper eggs. Whisk them remaining egg mixture into the hot cream.
   
3. 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.
   
4. Immediately strain the custard into a medium bowl. Stir in the vanilla and let cool to room temperature, stirring occasionally, about 30 minutes. Cover and refrigetate until very cold, at least 5 hours.
   
5. 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.