Did you know that July is National Ice Cream Month? Also, yesterday was National Ice Cream Day! I am doing my part to help with the celebration by having Ice Cream Week Here at RMK. According to the USDA, National Agriculture Statistics Service, about 1.53 billion gallons of ice cream and related frozen desserts were produced in the U.S. in 2011. Just think that doesn’t even include what we make at home!
To kick of the week, I have a delicious brown sugar ice cream recipe from my good friend Wendy Paul. She is the author of the 101 Gourmet Series Cookbook – 101 Gourmet Cupcakes, 101 Gourmet Cake Bites, and 101 Gourmet Cookies. Well, Wendy has a new book coming out in August and guess what it is??????? – 101 Gourmet Ice Cream Creations (which is available now for pre-orders)! I was lucky enough to sample some of her recipes while she was creating the book and her Brown Sugar Ice Cream was by far my favorite of the ones I sampled. Obviously, I didn’t try all 101 recipes, but I would have been more than happy to!
According to Wendy, using dark brown sugar is “key” to this recipe. This recipe would be great on any pie or cobbler, or delicious with her Strawberry Rhubarb sauce. I enjoyed it all by itself!
Wendy has been nice enough to giveaway one of her new ice cream books to 1 RMK reader. To enter, leave a comment below telling me what you favorite ice cream flavor is. You have until Thursday July 19 at midnight (MST) to enter.Print
- 2 egg yolks
- ¾ cup dark brown sugar
- 2 cups heavy cream
- 1 cup 2% milk
- 1 tsp. pure vanilla extract
- Whisk together egg yolks and ¼ cup sugar until eggs are light yellow in color and fluffy. Whisk in the rest of the sugar. Combine cream, milk, and vanilla extract.
- Whisk together until completely combined. (If you prefer to cook the mixture due to the raw eggs, see note below to do this at this time, but it is not necessary) Then chill in your fridge until cold, best if overnight.
- Transfer your chilled cream liquid into your ice cream machine and make according to manufacturers directions.
- Makes approx. 1 quart of prepared ice cream.
If you don’t want to put raw eggs in your ice cream, you can cook
the eggs, cream and sugar mixture over low heat until 160 degrees, stirring constantly, forming a custard. Remove the custard from the heat and refrigerate until cold. Then follow the recipe directions and process in your ice cream maker.