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Brown Sugar Vanilla Bean Ice Cream
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Brown Sugar Ice Cream Recipe

Homemade ice cream made with fresh vanilla beans and brown sugar.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
0 minutes
Total Time 45 minutes
Servings 12 (1/2 cup) servings
Calories 296kcal
Author Leigh Anne Wilkes

Equipment

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

  1. For the richest flavor, use dark brown sugar if you enjoy a deeper molasses taste. Light brown sugar will produce a milder, more classic caramel flavor. Either works beautifully, so choose based on your preference.
  2. If you're using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the empty pod to the custard while it heats to extract as much vanilla flavor as possible. Remove the pod before chilling the mixture.
  3. Allow the ice cream base to chill completely before churning. A thoroughly chilled base freezes faster in the ice cream maker, resulting in a smoother, creamier texture with smaller ice crystals.
  4. After churning, transfer the ice cream to an airtight freezer-safe container and freeze for 2–4 hours for a firmer, scoopable consistency.
  5. For the creamiest homemade ice cream, press a piece of plastic wrap or parchment paper directly onto the surface before placing the lid on the container. This helps prevent ice crystals from forming.
  6. Serve Brown Sugar Ice Cream on its own or pair it with warm desserts like apple crisp, peach cobbler, brownies, bread pudding, or grilled pound cake. A drizzle of salted caramel sauce takes it over the top.
This recipe makes 1.5 quarts of ice cream.

Nutrition

Calories: 296kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 136mg | Sodium: 98mg | Potassium: 140mg | Sugar: 20g | Vitamin A: 845IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg