Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Brown sugar - 1 cup
• Unsalted butter - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg yolks - 4

Instructions

1. 1.

   In a saucepan, melt the butter over medium heat.

2. 2.

   Add the brown sugar and stir until dissolved and bubbly.

3. 3.

   Slowly whisk in the heavy cream and milk, stirring until smooth.

4. 4.

   In a separate bowl, whisk the egg yolks until pale.

5. 5.

   Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly.

6. 6.

   Return the yolk mixture to the saucepan, stirring until thickened.

7. 7.

   Remove from heat and stir in vanilla extract and salt.

8. 8.

   Chill the mixture in the refrigerator for at least 4 hours.

9. 9.

   Churn the chilled mixture in an ice cream maker according to manufacturer's instructions.

10. 10.

    Transfer to an airtight container and freeze until firm.

Nutritional Facts