Brown sugar vanilla ice cream
Ok so is there anything better than a warm piece of pie with a scoop of vanilla ice cream on top, melting slowly down the sides? Answer: No. Although I wouldn’t say no to an old-fashioned sundae either. For both you need a good base. A rich, velvety, anything but plain, vanilla ice cream.
Jessica Mortarotti knows a thing or two about this. She’s the founder of Carmela, home of delicious ice creams at once both unique and homey. She’s also mom to three of the cutest kids alive. I was lucky enough to take one of her ice cream making classes, and was so excited to see how easy homemade ice cream could be. Her brown sugar vanilla bean ice cream is packed with fragrant vanilla, and has a warm comforting base flavor thanks to molasses-y brown sugar. The key to a good ice cream is to pile on the flavor. Freezing tends to mute things, so don’t be shy with the vanilla and sugar in the cooking stages.
This ice cream is perfect in a cone, covered in chocolate sauce or adorning a pie. Goodbye summer, hello fall!
1 ½ Cups Whole Milk
½ Cup Brown Sugar
1 Cup Heavy Cream
2 Egg Yolks
½ Cup Cane Sugar
½ teaspoon Sea Salt
½ Vanilla Bean
Simmer milk, cream, ½ cup cane sugar and vanilla bean in a medium stock pot until it starts to steam. Remove from heat.
In a small stainless steel bowl, whisk egg yolks, ½ cup brown sugar and sea salt together until smooth.
With a ladle, take a small amount of the warm milk mixture and put it in the egg mixture. Whisk together. Repeat 3-4 times then add the egg mixture back to the stock pot and turn burner back on and set at a low-medium flame.
Stir continuously with wooden spoon until base begins to thicken. Use your finger to make a line on the spoon. If the base stays separate it is ready.
Strain with sieve into medium-sized stainless steel bowl.
Place in refrigerator overnight (or minimum 4 hours) before freezing.
After chilled, pour base into ice cream machine and freeze according to manufacturer’s instructions.