Brown Sugar Vanilla Ice Cream

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As I sit here and watch TV, it amazes me the things you’ll see.

A woman coming clean about having slept with her sister’s boyfriend and fathered his child and hid it not only from her sister, her fiance but her sister’s fiance as well. SURPRIIIISE.

A tribute to hollywood couples, some of which make me misty-eyed (and make my top list too!)

Ozzy and Bieber in a commercial together. There was also something about 6G?!

And Anne Hathaway being tackled by James Franco.

None of this has anything to do with this ice cream, but eating a bowl while you watch trashy tv couldn’t get any more perfect. Unless you drizzled it with hot fudge or caramel sauce. Just sayin’

This ice cream is so creamy dreamy delicious. It gets its deeper flavor from the vanilla beans and brown sugar. A match made in heaven.

The only odd ball ingredient is the dry milk powder, which is usually sold in bigger than necessary boxes. But have no fear, you’ll be making this ice cream again and again!

Brown Sugar Vanilla Ice Cream
From the Sweet Melissa Baking Book

Ingredients:
2 cups heavy cream
1 cup skim milk
1/2 cup firmly packed light brown sugar
1/8 teaspoon salt
1/4 cup dry skim milk powder
5 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 vanilla bean, split & scraped, reserving the seeds & pod

Directions:
1. Fill a large pot with about 3 inches of water and bring to a simmer. Set a large bowl over the top, and check that the bottom of the bowl does not touch the water (this is a double broiler or bain-marie setup). (Remove the bowl and use it to combine the ingredients for the ice cream.)

2. In the large bowl, whisk together the heavy cream, milk, brown sugar, salt, skim milk powder, egg yolks, vanilla bean and seeds, and vanilla until completely combined.

3. Place the bowl on top of the simmering pot. Be sure the water is simmering, not boiling. Cook, stirring constantly, until the mixture has thickened to nappante (thick enough to coat the back of the spoon), 5 to 10 minutes or approximately 180 to 185°F on a candy thermometer.

4. Cool the custard in an ice bath. Strain the mixture into a resealable container. Refrigerate for 4 hours or overnight.

5. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. *

6. Transfer to a resealable container and freeze 4 hours or overnight before serving.

* If you don’t have an ice cream maker but you have a food processor or blender just strain the mixture into your processor bowl and refrigerate for 4 hours. Once it is cooled, stick it in the freezer for half an hour. Pull it out of the freezer and stick it onto the base and pulse it until it looks smooth again. Repeat this process for 2-3 hours. Once it is frozen and creamy, put it in a resealable container and store in your freezer.

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