Brown Sugar Ice Cream
At a Glance
- Total
- 22 min
- Servings
- 8.00 serving(s)
Categories
- Dessert
- Churned
- Stovetop
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Brown Sugar Ice Cream brings together 2 cups whole milk, 2 cups whipping cream, 1 1/4 cups packed light brown sugar in a practical dish for home cooking. It takes about 22 min to prepare and cook. It makes approximately 8 servings.
Hands-Free Mode Off
Equipment
Medium saucepan, large saucepan, large bowl, whisk, blender, ice cream maker, freezer container
Ingredients
- 2 cups whole milk
- 2 cups whipping cream
- 1 1/4 cups packed light brown sugar
- 6 large egg yolks
- 1 1/2 teaspoons vanilla extract
Instructions
Combine milk and cream in medium saucepan.
Bring just to simmer.
Remove from heat.
Place sugar in large saucepan.
Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5-7 minutes.
Stir the sugar continuously while it melts.
Whisk in hot milk mixture.
Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled).
Whisk yolks in large bowl to blend.
Gradually whisk in brown sugar mixture.
Return mixture to saucepan.
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil).
Cool.
Mix in vanilla.
Puree custard in batches in blender until very smooth.
Refrigerate until cold, at least 1 hour or overnight.
Process custard in ice cream maker according to manufacturer’s instructions.
Transfer to container; cover and freeze until firm.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
