Homemade Brown Sugar Ice Cream

  • serves 6

Yield: 6 servings with leftovers.A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

25 Ratings
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: Dessert, North American, Kid-Friendly, Eggs/Dairy



More Recipes You'll Love