Brown Sugar Ice Cream
This brown sugar ice cream is a smooth, creamy dessert made with simple ingredients like brown sugar, heavy cream, and egg yolks. The rich caramel-like flavor of the brown sugar shines through in every bite, creating a luxurious treat that’s perfect on its own or paired with other desserts. The homemade custard base ensures a velvety texture, making this a truly indulgent ice cream experience.
Equipment
- 1 medium saucepan
- (1) Whisk
- 1 mixing bowl
- 1 Fine-Mesh Strainer
- 1 Wooden spoon or spatula
- 1 Ice Cream Maker
- 1 Airtight container (for storage)
Ingredients
- 1 ½ cups Heavy cream
- 1 ½ cups Whole milk
- 1 cup Brown sugar light or dark
- 5 Egg yolks
- 1 tsp Vanilla extract
- Pinch of salt
Instructions
Prepare the Custard Base:
- In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat over medium, stirring constantly, until the sugar dissolves and the mixture is warm (but not boiling).
Whisk the Eggs:
- In a separate bowl, whisk the egg yolks until light and frothy.
Temper the Eggs:
- Slowly ladle some of the warm milk mixture into the egg yolks while whisking constantly. Gradually add more milk mixture to the yolks, then return the egg mixture to the saucepan. Stir to combine.
Cook the Custard:
- Over low heat, cook the custard while stirring constantly until it thickens and coats the back of a spoon (about 10-12 minutes). Do not let it boil.
Strain the Custard:
- Once thickened, pour the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits.
Chill the Custard:
- Allow the custard to cool at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
Churn the Ice Cream:
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
Freeze:
- Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 4 hours, or until firm.
Serve:
- Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Notes
- Sweetness: If you prefer a sweeter ice cream, you can adjust the amount of brown sugar slightly, but be mindful that too much sugar could affect the texture.
- Texture Tips: Ensure that the custard is fully chilled before churning for the creamiest texture. Over-churning can lead to a harder, icier consistency.
- Mix-ins: You can add chocolate chips, nuts, or caramel swirls after churning for extra flavor and texture. Simply fold them in gently and freeze as usual.
- Storing: Store homemade ice cream in an airtight container with a piece of plastic wrap pressed directly on the surface to avoid freezer burn. It will last for up to 2-3 weeks.