by kirra » Wed Nov 11, 2009 11:21 am
Brown Sugar Ice Cream
Ingredients:
4 egg yolks
1 cup heavy cream
1 cup (packed) brown sugar
3 cups half-and-half or light cream
1 1/2 teaspoons vanilla extract
Preparation:
In heavy, medium, non-aluminum saucepan, whisk together the egg yolks and brown sugar until thick. In another medium saucepan bring the cream and half and half just to a boil over moderate heat. Gradually whisk the hot cream into the egg yolk mixture in a thin stream. Cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon about 6 minutes. Do Not Boil.
Immediately strain the custard into a medium bowl. Stir in the vanilla and cool to room temperature, stirring occasionally, about 30 minutes. Cover and refrigerate until very cold, at least 5 hours.
Pour the cold custard into an ice cream maker and freeze according to the manufacturer's instructions. Let the ice cream soften slightly before serving.
[b][size=150]Brown Sugar Ice Cream[/size]
Ingredients:[/b]
4 egg yolks
1 cup heavy cream
1 cup (packed) brown sugar
3 cups half-and-half or light cream
1 1/2 teaspoons vanilla extract
[b]
Preparation:[/b]
In heavy, medium, non-aluminum saucepan, whisk together the egg yolks and brown sugar until thick. In another medium saucepan bring the cream and half and half just to a boil over moderate heat. Gradually whisk the hot cream into the egg yolk mixture in a thin stream. Cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon about 6 minutes. Do Not Boil.
Immediately strain the custard into a medium bowl. Stir in the vanilla and cool to room temperature, stirring occasionally, about 30 minutes. Cover and refrigerate until very cold, at least 5 hours.
Pour the cold custard into an ice cream maker and freeze according to the manufacturer's instructions. Let the ice cream soften slightly before serving.