Brown sugar is, I think, one of my favorite flavors in the world. Molasses I'm in two minds about, but that hint of almost-molasses brownness in brown sugar -- mmm. I first made this ice cream accidentally, when David and I were just married and trying out our La Glacière machine -- as one does -- and after breaking the eggs we found that there wasn't any white sugar on hand! and I thought that brown sugar would do just as well. It did. The brown sugar gives it a wonderful subtle caramelly sophistication -- quite remarkable. We made it for the grandparents this hot summer Sunday afternoon, and it was all gone long before dinner.
This is perfectly fine made with all milk -- even low-fat milk -- as I rarely have cream on hand. It's not quite as rich, of course, but the brown sugar is such an interesting flavor that it more than makes up for the so-called "lack" of cream.
Brown Sugar Ice Cream
2/3 cup golden brown sugar
1 3/4 cups milk
2 cups cream
2 teaspoons vanilla
Beat the eggs and milk together in a large saucepan. Add the brown sugar, and cook over low heat, whisking constantly, until slightly thickened, about 10 minutes -- the mixture should coat the back of a spoon. Do not cook too long or it will curdle. Remove from heat and let cool; add the cream and vanilla. Refrigerate until very cold.
Follow manufacturer's instructions for freezing the ice cream.
Makes about 1 quart; preparation time, 15 minutes plus refrigeration and freezing time.