Brown Sugar Ice Cream
1.5 C Heavy Cream
1.5 C Half and Half
5 ea egg yolks
3/4 C Light Brown Sugar
Standard Ice cream method. i.e. (scald milks, cream sugar and eggs, temper yolks with milks and then thicken over stove)
Haven't frozen it yet, it's still cooling. Seems a little to fatty. A bit to eggy as well. Excellent brown sugar flavor, however.
Gotcha - I ask 'cause there are some 'standards' in my ice cream repetoire that are uncooked. Anyway, still eggy frozen?
Actually, I froze it up before work this morning, and it was pretty good. It's definitely extremely rich and creamy as the butterfat content is very high.
I'm going to make another batch with few or no yolks along with cutting the butterfat content a bit. The brown sugar flavor was very strong in the ice cream this morning, but there was a bit more custard flavor then I think I want in the end product. I want a pure unadulterated punch of brown sugar. I suppose that really equals my wanting a mild molasses ice cream.
Yeah, sorry to ask so many questions without giving answers, but I know sometimes the taste before freezing can be completely different than the taste after.
Maybe try making your own brown sugar with 1-3 T of molasses to each cup of sugar. Just put it in a bowl and mash it together with a fork. Start with one T and see if that looks dark enough for you. I typically use at least 2T but I like dark brown sugar.
Also, taking a second look at your recipe: I'd definitely use whole milk instead of half and half. Typically for ice cream I either use 1 cup of milk and 1 of heavy cream OR 2 cups of half and half. I imagine that the half and half with the heavy cream is lending itself to that extreme richness.
I don't know about the eggs. In my basic (fast) recipe I use 2 whole eggs (raw). In my custard recipe for burnt sugar ice cream I only use four yolks, so maybe just cut back on one?
I'm very interested to hear how it comes out the second time so please report back!
2 C Cream
1 C Half & Half
1 C Milk
1 C Brown Sugar
3 ea egg yolks
sort of sandy upon being frozen...not enough fat.
1 C Cream
2 C Half & Half
3/4 C Brown Sugar
4 ea egg yolks
Chilling now. Will freeze later. The base looks pretty good. I had a gut reaction that I'd be unhappy with attempt 2 before I even froze it.