4 egg yolks
1 cup heavy cream
1 cup brown sugar, packed
3 cups half-and-half or light cream
1 -1/2 teaspoons vanilla
In heavy saucepan, whisk egg yolks and sugar till thick. In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream. Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil! Strain into a bowl; add vanilla and let cool to room temperature Cover and refrigerate over-night. Pour into freezer and follow directions for your freezer. It’s yummy all by itself or with fresh or grilled peaches, caramelized pineapple, or atop a slice of apple pie. Make an ice cream sandwich by placing a scoop between two homemade rum raisin cookies. Enjoy!
3 comments:
Oh my gosh. My mouth is watering . . . ;-) xoxo
Libby Libby Libby!
Your recipes never cease to amaze me!
I've got to get an ice cream maker!
I don't even think they sell them here in the Northwest!
Yum!
Wags to Senator!
Let me know when that recipe book comes out!
xoxoxox
What an incredible ice cream sandwich. It sounds so yummy and perfect for the hot summer weather. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your ice cream sandwiches up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html
Post a Comment