Brown Sugar Brandy Ice Cream (passthesushi)

6 egg yolks
3/4 c dark brown sugar
2 c heavy cream
1 c whole milk
1 vanilla bean
1/4 c brandy (can sub bourbon)

Whisk the egg yolks and brown sugar together in a large bowl. Set aside. Combine the cream and milk in a medium sized, heavy bottomed pot. Slit the vanilla pod in half lengthwise with a sharp knife. Scrape out the paste with the back of your knife. Add the vanilla pod and paste to the pot. Cook the mix over medium heat, whisking occasionally, until the mix just starts to bubble around the edges. Remove the pot from the heat. Cover and let the mix infuse for 15 – 20 min. Remove the vanilla pod and discard. Warm the mix again on the stove until steaming. Slowly drizzle it into the beaten egg mix, whisking constantly. Return the combined mix to the pot. Cook over medium heat, whisking constantly, until it registers 170 F on a candy thermometer and is thick enough to coat the back of a spoon. Remove the pot from the heat. Strain into a large bowl. Whisk in the brandy. Cool in an ice bath, whisking frequently to lower the mixture’s temp. Refrigerate until completely chilled, about 4 – 6 hours. Process mix in your ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze overnight.




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