Somehow I’ve gone the entire summer without making any ice cream. This is a shame and a travesty, and I should be ashamed of myself (it’s bad and I should feel bad). Here, let me make it up to you:
I didn’t have much time to do any cooking blogging during July, so I’m a bit behind on my blog reading. Perusing Google+ (which, in my opinion, is the best way to see giant, colorful pictures of food right after Pinterest), I came across this recipe for brown sugar ice cream by Katrina from In Katrina’s Kitchen. I liked the sound of it so much that I immediately pinned, bookmarked, and made a draft-post including the recipe. If once is good, three times is better, right? >.>
I’m a big fan of anything that requires brown sugar; its warm and mellow flavor appeals to me in foods both sweet and savory, and I was excited to see a recipe using it in ice cream. How had I never thought of doing this myself??
The only small tweak I made to this recipe was to add a vanilla bean to give it a little vanilla-y ‘oomph’. In the end I was really happy with how it turned out – creamy, sweet, and a hint of caramel flavor from the brown sugar. I would definitely recommend this recipe as a simple deviation from your typical vanilla ice creams, and a great base for topping, mixed-in flavors, or an addition to a pie or cake.
Easy peasy y’all. Enjoy some ice cream before the summer ends!
Brown Sugar Vanilla Ice Cream
Vaguely adapted from In Katrina’s Kitchen
- 1 cup 2% (or whole) milk
- 2 cups heavy cream
- 3/4 cup brown sugar
- 1/4 tsp salt
- 1/2 vanilla bean
- Steam milk, cream, sugar, and salt in a saucepan (the mixture should never simmer or boil. Instead watch from steam rising and small bubbles around the edge of the mixture and pan).
- Once hot remove from heat and add vanilla seeds and pod. Let soak for 30 minutes.
- Refrigerate the mixture for ~2 hours or until chilled.
- Churn the mixture per your ice cream maker’s instructions.