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Directions for: Homemade Brown Sugar Ice Cream


4 cup milk

2 cup heavy whipping cream

2 Tbsp vanilla extract

12 egg yolks

2 cup brown sugar


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

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

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

4. 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.

5. Strain through a fine mesh strainer.

6. Cool and then chill thoroughly.

7. It is best to make the ice cream base the day before freezing so it has a chance to thoroughly chill.

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

See more: Kid-Friendly, Dessert, Eggs/Dairy, North American