Ingredients:
2 cups whole milk
2 cups whipping cream
1 1/4 cups packed light brown sugar
6 large egg yolks
1 1/2 teaspoons vanilla extract
Directions:
Combine milk and cream in medium saucepan.
Bring just to simmer.
Remove from heat.
Place sugar in large saucepan.
Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5-7 minutes.
Stir the sugar continuously while it melts.
Whisk in hot milk mixture.
Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled).
Whisk yolks in large bowl to blend.
Gradually whisk in brown sugar mixture.
Return mixture to saucepan.
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil).
Cool.
Mix in vanilla.
Puree custard in batches in blender until very smooth.
Refrigerate until cold, at least 1 hour or overnight.
Process custard in ice cream maker according to manufacturer’s instructions.
Transfer to container; cover and freeze until firm.
Servings: 8
Time preparation: 22 min.
Time total: 22 min.