Zutaten für Brown Sugar Ice Cream
- 4 large egg yolks
- 1 cup packed light brown sugar
- 2 cups heavy cream
- 1 cup half-and-half
- 1 teaspoon pure vanilla extract
- 1 pinch salt, optional
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Zubereitung von Brown Sugar Ice Cream
- In a heavy saucepan, whisk together 4 large egg yolks and 1 cup packed light brown sugar until the mixture is thick and pale yellow.
- In a separate saucepan, heat 2 cups heavy cream and 1 cup half-and-half over medium heat until it just begins to simmer. Do not boil.
- Gradually whisk the hot cream mixture into the egg yolk mixture in a thin, steady stream, whisking constantly.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil!
- Strain the custard through a fine-mesh sieve into a bowl.
- Stir in 1 teaspoon pure vanilla extract and let cool completely to room temperature.
- Cover and refrigerate overnight to allow the flavors to meld.
- Churn in your ice cream maker according to the manufacturer's instructions.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
107g
Fat
70g
Carbs
10g
