Brown Sugar-Vanilla Ice Cream |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This oh-so-good recipe comes from BHG comfort foods, circa 1992. It's rich and creamy and just plain old GOOD! Ingredients:
2 cups half-and-half or 2 cups light cream or 2 cups milk |
1 cup packed brown sugar |
2 beaten egg yolks |
3 cups whipping cream |
1 tablespoon vanilla |
1/2 cup chopped pecans (optional) or 1/2 cup almonds, toasted (optional) |
Directions:
1. In a large saucepan combine half- and- half, light cream,or milk and brown sugar.
2. Cook and stir over medium heat just till brown sugar dissolves.
3. Stir about 1 cup of the warm mixture into beaten egg yolks; return all to saucepan.
4. Bring to boiling,stirring constantly.
5. Reduce heat.
6. Boil gently over medium-low heat for 2 minutes, stirring constantly.
7. Stir in the whipping cream and the vanilla.
8. Cool.
9. If desired, stir in pecans or or almonds.
10. Freeze in a 4-or 5-quart ice cream freezer according to the manufacturer's directions.
11. Note:freezing time and cooling times aren't included in cooking and preparation times.
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