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Brown Sugar-Vanilla Ice Cream

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“This oh-so-good recipe comes from BHG comfort foods, circa 1992. It's rich and creamy and just plain old GOOD!”
READY IN:
35mins
SERVES:
8
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

  • 2 cups half-and-half or 2 cups light cream or 2 cups milk
  • 1 cup packed brown sugar
  • 2 beaten egg yolks
  • 3 cups whipping cream
  • 1 tablespoon vanilla
  • 12 cup chopped pecans (optional) or 12 cup almonds, toasted (optional)

Directions

  1. In a large saucepan combine half- and- half, light cream,or milk and brown sugar.
  2. Cook and stir over medium heat just till brown sugar dissolves.
  3. Stir about 1 cup of the warm mixture into beaten egg yolks; return all to saucepan.
  4. Bring to boiling,stirring constantly.
  5. Reduce heat.
  6. Boil gently over medium-low heat for 2 minutes, stirring constantly.
  7. Stir in the whipping cream and the vanilla.
  8. Cool.
  9. If desired, stir in pecans or or almonds.
  10. Freeze in a 4-or 5-quart ice cream freezer according to the manufacturer's directions.
  11. Note:freezing time and cooling times aren't included in cooking and preparation times.

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