Ingredients
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4 egg yolks
1 cup light brown sugar, packed
1 cup heavy cream
3 cups half-and-half
1 1/2 teaspoons vanilla
Preparation
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In heavy saucepan, whisk egg yolks and sugar till thick.
In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
Strain into a bowl; add vanilla and let cool to room temperature
Cover and refrigerate over-night.
Pour into freezer and follow directions for your freezer.
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