Brown Sugar Ice Cream – a delicious recipe with Cream, Milk, Brown Sugar, Vanilla Beans, Egg Yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large sauce pot combine heavy whipping cream, whole milk, and 1/2 cup sugar. Scrape in seeds from vanilla bean and add pod. Bring cream mixture to simmer over medium heat, stirring constantly.
2
Whisk yolks and remaining 1/4 cup sugar until very thick.
3
Slowly whisk some of the hot cream mixture into the yolk mixture. Return egg mixture to saucepan and heat over medium heat until custard thickens and thermometer reads 180u00b0F. Strain custard through a sieve into large bowl. Cover and chill overnight.
4
Process the custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Serve immediately as soft serve or cover and freeze until firm.
509
kcal
Calories
25
g
Fat
46
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1-1/2 cup Heavy Whipping Cream, 1-1/2 cup Whole Milk, 3/4 cups Brown Sugar, Divided Use, 1/2 whole Vanilla Beans Split Lengthwise, and more.
Yes, Brown Sugar Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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