I know I said that the Mint Oreo Ice Cream was my most bestest, favoritest flavor yet, but I think I’ve changed my mind or at least this brown sugar vanilla bean ice cream may be a close second.
While I was making regular vanilla bean ice cream using my old-standby recipe, I thought, “hmmm, I wonder how this would taste with brown sugar instead of white sugar…”, and it was a great decision! I don’t think I can go back to the old standby anymore; it was THAT good!
I’ve made it this way two times already – once for a Friendsgiving party and the last time was for Thanksgiving at my stepmother’s house. On both occasions the ice cream remained with other people so I could only dream about having another bite. I can’t make it at home because I’ll just eat the whole thing in one or two days haha.
When you start making this ice cream, initially the amount will seem like a paltry amount because you add the cream later. Also, the ice cream maker creates more air into the custard, so there will be enough for everyone (or just yourself!).
Please try out this amazingly, rich ice cream! If you don’t have vanilla beans, you can use vanilla bean paste or add more extract when you add the heavy cream. It is so rich that you’ll need only a scoop or two at a time.
After taking one bite of this ice cream, my friend/colleague said that it reminded her of cookie dough ice cream without the bits of cookie dough. Because of the brown sugar, I would agree that it does seem a bit like the cold base of a chocolate chip cookie dough. You could add in chocolate chips, nuts, or whatever add-ins you like; however, try this recipe out without add-ins the first time around! You won’t regret it!
1 1/4 (300ml) whole milk
1 vanilla bean (if none, add 1 more tsp of vanilla extract to below amount when you add the cream)
4 large egg yolks (save egg whites for macarons, meringues, or omelettes!)
1/2 cup (100g) BROWN sugar (I used light brown sugar)
1 1/4 (300ml) heavy cream
1-2 tsp vanilla extract or vanilla bean
Put the milk, vanilla seeds, and vanilla bean (if using) in a medium saucepan, and heat gently to near-boiling point. Remove the saucepan from the heat, and allow the vanilla to infuse for 15 minutes.
In a separate, heatproof bowl, beat the egg yolks and sugar, using a whisk or electric beater, until thick and pale. Gradually beat the milk into the egg mixture.
Slower method: Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. (book’s instructions)
Quicker method: Pour the milk/egg mixture back into the saucepan over medium to medium-high heat, and stir the mixture until it coats the back of a wooden spoon. (this is what I did). This took about 5-10 minutes. Remove the bowl from the heat.
Transfer the hot mixture into a bowl (you can put the bowl over a bowl of ice to cool it down quickly); stir in the cream and vanilla extract or paste.
Cover the surface directly with plastic wrap or waxed paper to prevent a skin from forming. Allow the custard to cool completely by refrigerating mixture for 4 hours to overnight.
After the custard has chilled, churn it in an ice cream maker, according to the manufacturer’s instructions. Serve immediately as a soft serve, or transfer to a freezer container; cover the surface directly with waxed paper or foil, and put in the freezer.