HOMEMADE BROWN SUGAR ICE CREAM RECIPE RECIPES
BROWN SUGAR ICE CREAM RECIPE - FOOD.COM
Make and share this Brown Sugar Ice Cream recipe from Food.com.
Total Time 24 hours 25 minutes
Prep Time 25 minutes
Cook Time 24 hours
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 351.2, FatContent 23.5, SaturatedFatContent 14.1, CholesterolContent 168.7, SodiumContent 63, CarbohydrateContent 31.9, FiberContent 0, SugarContent 26.8, ProteinContent 4.5
BROWN SUGAR-BOURBON ICE CREAM RECIPE | BON APPÉTIT
Brown Sugar-Bourbon Ice Cream Recipe
Provided by Sean Rembold
Yield 1 quart
Number Of Ingredients 9
Steps:
- Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).
- Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.
- Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.
- Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. DO AHEAD: Custard can be made 1 day ahead. Cover and chill.
- Process custard in an ice cream maker according to manufacturer's instructions.
- Transfer ice cream to an airtight container, cover, and freeze. DO AHEAD Ice cream can be made 3 days ahead.
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Kris loves to tinker with ice cream. Every time she tries a new flavor that she loves, she goes home and re-creates it with her own spin, like with this recipe. The original was good in theory, but it was overloaded with candied ginger and gingerbread and simply had too much going on. Kris thought, "If it just focused on a few ingredients, it would be so much better." The result is proof that the simple combination of brown sugar, ginger, and caramel is all you need for an amazing explosion of flavor.
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Reviews 3.1
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Reviews 5.0
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Calories 419.6 per serving
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The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. —Peggy Woodward, Taste of Home Senior Food Editor
From tasteofhome.com
Total Time 40 minutes
Category Desserts
Calories 295 calories per serving
From tasteofhome.com
Total Time 40 minutes
Category Desserts
Calories 295 calories per serving
- In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
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