Brown Sugar Ice Cream

About a month ago, I tweeted "Pomegrantate or balsamic swirl? First answer wins". Well the winner was balsamic. You see, the original recipe for this ice cream calls for a balsamic swirl. So I made a half batch, tasted the ice cream, and then added the swirl. Turns out, I didn't really like the swirl, but I was in love with the mellow caramel taste of the base so I decided to make it again sans swirl and a full batch. Even though I love to make ice cream, I don't always love to eat it, but I have been slowly savoring this for several weeks. Normally I prefer to jazz up ice cream with something crunchy or chewy, but this really doesn't need it. That said I couldn't resist a very sweet treat which you will see as soon as I get some time to post it. Stay tuned!




Brown Sugar Ice Cream
(Adapted from Bon Appetit, December 2009)



Makes 1 quart

1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup (packed) dark brown sugar, divided
1/2 vanilla bean, split lengthwise
6 large egg yolks

Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.

Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.

Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.

Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

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