Brown Sugar Vanilla Ice Cream
This summer, I’ve been dabbling with my ice cream maker again, creating another fun flavor: Brown Sugar Vanilla. An alternative to plain vanilla (and don’t get me wrong- I LOVE my old school vanilla) this ice cream has a nice caramelly richness to it. It would be delicious on poundcake, paired with my Chocolate Soufflé Cake, or simply served in a bowl with some warm Dulce de leche drizzled on top (as shown in the photo here.)
Makes about 1 quart
1 ½ cups whole milk
½ vanilla bean , scraped and all pieces added
¾ light brown sugar, divided in half
scant 1/4 teaspoon salt
6 large egg yolks
1 ½ cups heavy cream
In a medium sauce pot, heat milk, scraped vanilla bean and its pod, half the brown sugar and the salt until scalding over medium heat.
In a medium to large bowl, whisk together egg yolks and remaining brown sugar.
Very slowly temper the hot milk mixture into the egg yolks, whisking constantly so that the eggs don’t curdle.
Return entire mixture to the sauce pot and cook over low heat until the cream is thick enough to coat the back of a spoon.
Strain entire mixture into a large bowl.
Stir in the heavy cream and mix until thoroughly combined.
Cool completely in the refrigerator for at least an hour but as long as (and preferably) overnight so that the flavors can intensify.
Freeze/churn ice cream according to your ice cream maker manufacturer’s directions.
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