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Home / Latest Posts / Recipes / Course / Dessert / Ice Cream / Brown Sugar Ice Cream

Brown Sugar Ice Cream

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By: Leigh Anne WilkesPosted: 6/22/20Updated: 5/29/25

This post may contain affiliate links. Please see disclosure policy here.

Brown Sugar Ice Cream is a delicious vanilla bean ice cream with a rich brown sugar flavor.

Brown Sugar Vanilla Bean Ice Cream

Why You’ll Love This Recipe

Whenever I am asked what my favorite ice cream is I always hesitate because I really love a good vanilla ice cream but that just seems so boring to say!  But I have come to terms with it and will pick a good vanilla bean ice cream over just about anything else.  Every once in a while I like to dress it up with some fudge sauce, salted caramel sauce or today’s version with some brown sugar.

The combination of brown sugar and vanilla bean is pure goodness.  I used real vanilla bean but gives it even more vanilla goodness.  

Brown Sugar Vanilla Bean Ice Cream

Ingredients

  • Whole Milk
  • Heavy Whipping Cream
  • Half and Half
  • Vanilla Bean
  • Brown Sugar
  • Light Corn Syrup
  • Salt
  • Eggs
Brown Sugar Vanilla Bean Ice Cream

How to Make Brown Sugar Ice Cream

  • Combine milk, vanilla bean, vanilla bean seeds, brown sugar, corn syrup and salt in a heavy pan.
  • Bring to a simmer, do not allow to boil.
  • Separate egg yolks into a bowl and beat egg yolks until they lighten in color.
  • Add in 1/2 cup of hot milk mixture, slowly, while beating the eggs until it is combined. If you add the hot milk too quickly the egg yolks will cook.
  • Add egg mixture back into pan of milk and stir and cook until mixture coats the back of a spoon.
  • Remove from heat and cool for 10 minutes.
  • Remove vanilla bean from the ice cream mixture.
  • Add in half and half and whipping cream and refrigerate until cold. Cover with plastic wrap.
  • Pour cooled ice cream mixture into ice cream maker and process according to manufacturers directions.
  • Place in freezer and allow to sit until firm.
Brown Sugar Vanilla Bean Ice Cream

Frequently Asked Questions

What can I use instead of vanilla beans?

If you don’t have one or can’t find one in your grocery store, you can use vanilla extract. Be sure and use a quality vanilla extract. It won’t be quite as good, but it will work in a pinch.

How long will homemade ice cream last in the freezer?

Stored in an airtight, insulated ice cream container it will last for a couple of weeks.

What kind of ice cream maker do you use?

I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.

I’m hoping for a nice warm summer because my favorite way to keep cool is homemade ice cream and I want an excuse to make lots of this one!

Check out more of my favorite ice cream recipes:

  • Strawberry Ice Cream
  • Chocolate Ice Cream
  • Mint Chocolate Chip Ice Cream

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 3 votes
Brown Sugar Vanilla Bean Ice Cream

Brown Sugar Ice Cream

Recipe From: Leigh Anne Wilkes
Homemade ice cream made with fresh vanilla beans and brown sugar.
serves: 12 (1/2 cup) servings
Prep:25 minutes minutes
Cook:20 minutes minutes
0 minutes minutes
Total:45 minutes minutes
Rate Recipe

Ingredients

  • 1 cup whole milk
  • 2 cups heavy whipping cream
  • 2 cups half and half
  • 1 vanilla bean split lengthwise, seeds scraped out and reserved
  • 1 cup brown sugar firmly packed
  • 1 Tbsp light corn syrup
  • 1/4 tsp salt
  • 4 egg yolks

Instructions

  • In a heavy pan combine milk, vanilla bean, vanilla bean seeds, brown sugar, corn syrup and salt.
  • Bring to a simmer, do not allow to boil.
  • Place egg yolks in a bowl and beat.
  • Add in 1/2 cup of hot milk mixture and stir to combine.
  • Add egg mixture back into pan of milk and stir and cook until mixture coats the back of a spoon.
  • Remove from heat and cool for 10 minutes.
  • Remove vanilla bean.
  • Add in half and half and whipping cream and refrigerate until cold. Cover with plastic wrap.
  • After chilled pour into ice cream maker and process according to manufacturers directions.
  • Refrigerate until firm.

Tips & Notes:

This recipe makes 1.5 quarts of ice cream.

Nutrition Facts:

Calories: 296kcal (15%) Carbohydrates: 23g (8%) Protein: 4g (8%) Fat: 22g (34%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 136mg (45%) Sodium: 98mg (4%) Potassium: 140mg (4%) Sugar: 20g (22%) Vitamin A: 845IU (17%) Vitamin C: 1mg (1%) Calcium: 114mg (11%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Brown Sugar Vanilla Bean Ice Cream
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5 from 3 votes (3 ratings without comment)

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  1. Kezie says

    Posted on 7/1 at 11:39 am

    Will this pair well with apple pie?

    Reply
    • Leigh Anne says

      Posted on 7/9 at 5:51 pm

      It would be perfect

      Reply
  2. Molly Elizabeth McDonald says

    Posted on 5/28 at 8:28 am

    My sister is allergic to corn. Is there another substitute for corn syrup or can I just leave it out?

    Reply
    • Leigh Anne says

      Posted on 5/28 at 3:53 pm

      I would just leave it out.

      Reply
      • Molly Elizabeth McDonald says

        Posted on 5/29 at 8:58 am

        Thank you!

        Reply
  3. Michelle Manthey says

    Posted on 10/29 at 8:39 am

    I would love to make this, but don’t see the recipe. Where is it?

    Reply
    • Leigh Anne says

      Posted on 10/29 at 9:28 am

      Michelle, Had a little techinical glitch but it’s fixed now, you should be able to see the recipe. Enjoy!

      Reply
  4. nadine c webb says

    Posted on 6/22 at 12:50 pm

    in the Ice cream recipe you have ( 1 Tbsp light corn syrup) and in the instructions it states 1.In a heavy pan combine milk, vanilla bean, vanilla bean seeds, brown sugar, (corn starch and salt) I love your recipes and would like to try this one just need to know which one to use. I hope it will be corn starch but sure it will be light corn syrup.
    thanks I do enjoy your post.

    Reply
    • Leigh Anne says

      Posted on 6/23 at 7:07 am

      Sorry for the confusion Nadine. It should be corn syrup not corn starch. Hope you enjoy it too!!

      Reply
  5. C. Pulliam says

    Posted on 6/22 at 8:01 am

    In the ingredients list it says “corn syrup” but in the directions it says “corn starch”.

    Reply
    • Leigh Anne says

      Posted on 6/23 at 7:07 am

      Sorry about that – should be corn syrup. I corrected the recipe.

      Reply

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