Brown Sugar Vanilla Ice Cream

Brown Sugar Vanilla Ice Cream
from The Sweet Melissa Baking Book
yields one scant quart
2 cups heavy cream
1 cup skim milk
1/2 cup firmly packed golden or light brown sugar
1/8 teaspoon salt
1/4 cup dry skim milk powder
5 large egg yolks
1/2 vanilla bean bean, split and scraped, reserving seeds and pod
1/2 teaspoon pure vanilla extract

Prepare a bain-marie by gathering a large pot and a heat-proof bowl. Fill the pot with several inches of water, taking care that the water level isn't so high that it touches the bottom of the bow. While the water is heating, combine all of the ingredients in your heat proof bowl. Whisk together the ingredients until completely combined.

Place the bowl over the pot of water and reduce heat to a simmer. Cook the mixture, stirring constantly until the custard reaches 180-185°F or is thick enough to coat the back of a spoon.

Strain the mixture through a fine mesh sieve into a bowl, removing the vanilla bean and any undesirable egg bits. Place the mixture into an ice bath to cool and then refrigerate, covered, until very cold (at least 4 hours or overnight).

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.

Transfer the soft, fresh churned ice cream to a container and freeze.

After four hours, or an overnight in the freezer, the ice cream will be firm enough to scoop and serve.

Enjoy! (With or without pickles)

Article source:http://notsohumblepie.blogspot.com/2010/09/brown-sugar-vanilla-ice-cream.html