Homemade Brown Sugar Ice Cream

Yield: Makes 6 servings with leftovers


4 cups milk
2 cups heavy whipping cream
2 tablespoons vanilla extract
12 egg yolks
2 cups brown sugar


Pour milk, cream and vanilla into a large saucepan and bring to a simmer.

Whisk egg yolks with brown sugar, until mixture is thick and pale.

Slowly add the hot milk mixture to the eggs, one ladle-full at a time, whisking continuously until all the cream has been added.

Pour the mixture back into the pot and cook over low heat for just a few minutes longer until the mixture thickens and coats the back of a spoon.

Strain through a fine mesh strainer. Cool and then chill thoroughly. It is best to make the ice cream base the day before freezing so it has a chance to thoroughly chill.

Pour into a commercial ice cream maker and follow the manufacturer’s instructions for freezing.