Brown Sugar Vanilla Ice Cream Recipes

BROWN SUGAR VANILLA BEAN ICE CREAM

Steps:

• Split the vanilla bean down the middle with a sharp knife and scrape out the seeds. Set aside pods and seeds.
• Combine the milk and the cream in a large heavy bottomed saucepan and bring just to a boil. Turn off the heat, add the vanilla bean pods and the seeds, then cover and let steep for 30 minutes.
• Whisk together the sugar, brown sugar and egg yolks until well mixed, will be light a fluffy.
• Remove the cover from the saucepan and return the milk mixture just to a boil. Turn off the heat and slowly drizzle about 1/4 of the milk mixture into the egg yolk mixture, whisking continuously. Adding the milk mixture in a very slow drizzle will temper the eggs, slowly bringing them to a warmer temperature without cooking them. You can increase the drizzle to a little faster flow, still continuously whisking until all the milk mixture has been combined with the egg yolk mixture.
• Pour the egg and milk mixture back into the saucepan and heat the mixture over medium heat, stirring continuously with a wooden spoon, be sure to scrape the bottom and corners of the pan as your stir. Continue cooking until mixture thickens into a custard and coats the back of the spoon. A good test is to run your finger down in a line across the back of the spoon. If the line fills in, it's not thickened enough yet. This can take anywhere from 2 to 10 minutes depending on the heat of your stove.
• When custard is ready, pour it through a sieve into a metal or glass bowl. Remove the pods from the strainer and set aside (to make vanilla sugar!*). Use a rubber spatula to ensure that you scrape out all the vanilla bean seeds from the saucepan. Stir in vanilla extract.
• Place bowl of custard into a larger bowl of ice water to help it cool, stirring the custard occasionally. Cover the surface of the custard with plastic wrap and chill in the refrigerator for a couple of hours. Once chilled, churn the chilled custard in your ice cream maker according to the manufacturer's instructions. Remove ice cream to a covered container and freeze until set.
• *For the reserved pods, allow them to dry, then push down into a bowl or jar of white sugar and cover. Makes a lovely vanilla sugar!

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

BROWN SUGAR-VANILLA ICE CREAM

Steps:

• In a large saucepan combine half- and- half, light cream,or milk and brown sugar.
• Cook and stir over medium heat just till brown sugar dissolves.
• Stir about 1 cup of the warm mixture into beaten egg yolks; return all to saucepan.
• Bring to boiling,stirring constantly.
• Reduce heat.
• Boil gently over medium-low heat for 2 minutes, stirring constantly.
• Stir in the whipping cream and the vanilla.
• Cool.
• If desired, stir in pecans or or almonds.
• Freeze in a 4-or 5-quart ice cream freezer according to the manufacturer's directions.
• Note:freezing time and cooling times aren't included in cooking and preparation times.

BROWN SUGAR ICE CREAM

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.