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Brown Sugar Ice Cream
Homemade ice cream made with fresh vanilla beans and brown sugar.
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
(1/2 cup) servings
Calories
296
kcal
Author
Leigh Anne Wilkes
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.
Notes
This recipe makes 1.5 quarts of ice cream.
Nutrition
Calories:
296
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
136
mg
|
Sodium:
98
mg
|
Potassium:
140
mg
|
Sugar:
20
g
|
Vitamin A:
845
IU
|
Vitamin C:
1
mg
|
Calcium:
114
mg
|
Iron:
1
mg