Brown Sugar Ice Cream
Indulge in the rich, caramel-like decadence of Brown Sugar Ice Cream—a gourmet twist on a classic frozen treat. This creamy dessert combines the deep, molasses flavor of dark brown sugar with velvety custard made from heavy cream, whole milk, and egg yolks. A splash of vanilla extract enhances the luxurious flavor profile, while a hint of salt balances the sweetness perfectly. Crafted with a simple stovetop technique and churned to perfection, this ice cream boasts a silky-smooth texture that’s worth the wait. Ideal for serving on its own or as a complement to warm pies, cobblers, or crumbles, Brown Sugar Ice Cream is a showstopper that will elevate any dessert table. Perfect for homemade ice cream enthusiasts, this recipe is easy to follow and yields a rich, creamy treat that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Dark brown sugar
- 5 large Egg yolks
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and dark brown sugar. Place over medium heat and stir until the sugar is fully dissolved and the mixture is warm (but not boiling), about 5-7 minutes.
In a medium bowl, whisk together the egg yolks until smooth and slightly thickened.
Slowly temper the egg yolks by adding a ladleful of the warm cream mixture to the bowl while whisking constantly. Repeat with another ladleful to gradually raise the temperature of the yolks.
Pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Cook over medium-low heat, stirring frequently, until the custard thickens enough to coat the back of a spoon. This will take about 5-7 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract and salt.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or until fully chilled.
Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 26.4 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 85 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
