I found this recipe on Mangio Da Sola, the first cooking/baking blog that I started reading. Her blog made me really get into baking again- its fabulous! I've made this recipe several times, but this was my first time using brown sugar instead of white. It was VERY delicious the way it was, but I was intrigued when I saw a recipe for brown sugar ice cream on Baked Bree. I decided to risk tinkering with my favorite ice cream recipe... and the results were delicious! When I asked the bf how he liked it after he was done, he was like "OH! You made that? I just thought you bought it." (Doesn't he know by now that I make my own ice cream?) "It was really good!" :)
What I love about this recipe is how rich and creamy the custard makes the ice cream. And the teeny tiny vanilla bean specks make it look SO GOOD! :) I've also made ice cream sandwiches with this and its perfect.
Brown Sugar Vanilla Bean Ice Cream
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jXYBxidfxH6kgNvamFD8wbP10AUdBh2mzGeWwHqS286o6Qoyr4KFq17sxEImS45CsI_dNKCcQ_WB_hVTGV5J2K2ipiRlenbUU-coIk2QdeoBI6OnQPzKrFpkNeOLQk3JDhflrDd8wtw/s400/brown+sugar+vanilla+ice+cream+002.jpg)
- 1 1/4 cups milk
- 1 vanilla bean
- 1/2 cup sugar (Brown or white)
- 4 egg yolks
- 1 1/4 cup heavy cream
- 1 tsp vanilla extract (optional)
Split your vanilla bean and place the seeds, empty bean and milk into medium saucepan. Stir over medium heat until ALMOST boiling.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil35PvUm13ga10r4etpWtCBHHv-Z1PKtJtgNIVIvERHhMeZAZmmhc8NQOG49X4_a-wV40MiolwlCeRWD8Uwff2u8T6VNjMJSB9D0KeKiiR86WcdaHoAyrsJThGhSIL3m8tCX85aPNyo-8/s400/brown+sugar+vanilla+ice+cream+005.jpg)
Remove from heat and allow vanilla to infuse for 15 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJofjcqHoYyM2MMSDqopTSfVWilXR0IywFeujI0N1ZNtpH94QPRZTUtlMzSFYGFnKVS2QoOu-9aIPOggzp_x6wE082y8kPD_fE4lTxbzBtnOSFqw2XY4LsNCyKR3_p6EKB6A5n3nfUPM/s400/brown+sugar+vanilla+ice+cream+006.jpg)
Meanwhile, whisk egg yolks and sugar until pale and fluffy in a large heatproof bowl. I did it by hand, but you could use a mixer if you want.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYXfHK-O8auXT7EH7Vqe4hX8Nf2-LuSOG2YtnwmhIWfXT-Zg0HzIXOCVQWIUsicWY-3zkr4ZTLpgjZt6TETexmHmoZ1-WSXgTY7pCTfcPETxdWwAinrJgHKd4hGhN_rnsVc0q7_fbJIk/s400/brown+sugar+vanilla+ice+cream+007.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHP2psuXCoxzpya1k6D4yXtT28fIB4pFRtpXyZGvHo_urF8zlIOKE9-VS6rPvZm1p4vUMVsTidaJ9D8IOJiT-Li2hx0KnGBnonrAdOamn0FMlPZJLlvr5AWBiwe2zKjutPW4FyEO5Z4ec/s400/brown+sugar+vanilla+ice+cream+008.jpg)
Slowly pour the milk mixture into the egg mixture, stirring until smooth. You can leave the vanilla bean in the mixture as long as you like- the longer you leave it the more flavor it will have. I took mine out right before I mixed in the cream and vanilla extract.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJO2lvl4xiZhBjIXe0mGNJqhliNfwOOPYbJUdblqY67f5N8bvy27YbO4Mhr5AXi_rWAy43bhxxeLOZj8bK6kcSjLe-MCS3dKnh96sb3Ep51XLA67qUFOJZGyzXnOsGkFzqzf1z5LPTKMA/s400/brown+sugar+vanilla+ice+cream+009.jpg)
Place bowl over a pan of simmering water, stirring until mixture is thick and coats the back of a wooden spoon (about 5-8 minutes).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5apluIT-FjulCcCMKme7NlOg7PKhxp-05C0wKKakvWQJuNXzI3bgBAKUgws1cQcc1sNQAFQ4qsUlXYQhGfVmyeVzaRZ8sFxxuiYtO7iTXopagZ1xfwJYosfqUVgoWqAlxOkJ7G_BFImg/s400/brown+sugar+vanilla+ice+cream+011.jpg)
Remove from heat, strain to remove the stray pieces and cover immediately with plastic wrap, placing directly on surface of custard to avoid a skin forming.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-wR1ZRUkNWeGPcZGyPiA9VahabSqgSCErP8EGjOGyYXUq1tK22AVwLp01s0u0v-s9VZfoI5xvVFi7IrGdr0YzB3L2rzIIlM8hBEFOb8M1sPSXz4WNnIfzFnsH3HVs0Jzmme8xN_NcJM/s400/Brown+Sugar+Vanilla+Bean+Ice+Cream+002.jpg)
Place in fridge overnight until thoroughly chilled. Give it a quick mix. Stir in cream and vanilla extract right before pouring into ice cream machine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vsft1RdXqXASEHm6Nzw4kkUbCzKjQhqJ1iTEHxPtHtdIV9H6mddYaZFaZBi9AbY-A8HYqvhh2-gwNzu9dJQ2twxAqoOsYDzFsfwvRv9xwAvHlJlj7voS9IPh3qJ8r0cmePuk5o8Gi_k/s400/Brown+Sugar+Vanilla+Bean+Ice+Cream+001.jpg)
I used a funnel to pour mine in- avoids the spillage that normally happens! Use according to manufacture's instructions (30 minutes for me).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZncwhUiSshd5pwRGTLlUtm_SpXdj308zwsj-mC2QboC99nXtF1-Pk2HbASeN89zHt8aDpOfEJqsqCLIZD4a1532Yea3LVDYmAWEC51n94TcgnyVfvgrn-vVgJxBXfdlbJ5T8xCKOJhn8/s400/Brown+Sugar+Vanilla+Bean+Ice+Cream+004.jpg)
Place in airtight container with lid and freeze several hours until firm.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xZlVzRSJEhltLCBDJB73LzH39LJ-brn0WFa47FO52hyphenhyphenudwX2948hNqi1uIyFMgFULmtHRt-tlgXai0yUxze-SqVzC8kbvr0SfVD8rV2sfaGCpDOxzgV9WUE1UTuycYla-yPrhUVlwA8/s400/Brown+Sugar+Vanilla+Bean+Ice+Cream+005.jpg)
Mmmmm enjoy all by itself or on top of your favorite dessert....
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82CbmquNDNhwVnqeqEZ7FQIaCrMED0L00R7Qmv38KU-WGEbjQOjepKtqLNUo_qQswRSvXKJZ98PkFqAbmlbjIZP-DTw2GUj5NL7Yqxq8wACbxPD3yxqHvJX2tsv-cfHorGCNEyJSqMZs/s400/Brown+Sugar+Vanilla+Bean+Ice+Cream+006.jpg)
What's your go-to ice cream recipe?
-M
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