Sheep's Milk Ice Cream

1. 1

   In a medium saucepan, combine the milk, brown sugar, vanilla bean and seeds and salt.

2. 2

   Cook over moderately low heat, stirring occasionally, until the milk is steaming, about 8 minutes; do not let it boil.

3. 3

   Remove from the heat and keep warm.

4. 4

   Discard the vanilla bean.

5. 5

   Meanwhile, in a bowl, whisk the egg yolks with the granulated sugar until thick and pale.

6. 6

   Whisk in half of the warm milk, then whisk in the remaining milk.

7. 7

   Return the mixture to the saucepan and cook, stirring frequently, until the custard thickens slightly and coats the back of a spoon, 8 to 10 minutes.

8. 8

   Stir in the cream.

9. 9

   Strain the custard into a bowl and chill thoroughly.

10. 10

    Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.