brown sugar ice cream.
well, i think it’s safe to say that summer has unofficially began in florida.
it’s been hot, humid and sticky all week long. temperatures in the 90’s.
at least we’ve had some lovely afternoon thunderstorms, easily my favorite part of a florida summer.
through the scorching heat and broken air conditioning, i’ve been craving rich, molasses-laced desserts like nobody’s business. but i’ll be damned if i’m going to turn on my oven right now!
so instead, i made ice cream.
not just any ol’ ice cream, either. i made brown sugar ice cream. with flecks of fleur de sel running throughout. good heavens.
i think i have a new favorite ice cream flavor. no joke.
the brown sugar gives this ice cream a depth, a caramelly richness that can’t be matched by ice cream made with granulated sugar.
if it was a little cooler out, i’d be tempted to bake a cobbler or pound cake just to go with this ice cream. it’s creamy, dreamy perfection.
the fleur de sel might be gilding the lily a bit, but i’ve never been one to leave a lily ungilded. it’s just plain rude.
i’m crazy in love with salty overtones in sweets, so i sprinkled some fleur de sel into the ice cream when it was just about done mixing, so there would be crunchy little salt gems throughout the finished product.
i also put a little extra on top of mine when i’m enjoying a bowl, because i’m a fiend. so sue me.
so even if you’re air conditioning is functioning perfectly, and your weather is beautiful, please make this ice cream. it’s simple, rich perfection. it will change you for the better. i promise.
brown sugar ice cream
Yield: 1 quart ice cream
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 2 hours
6 ounces egg yolks (4 yolks)
8 ounces brown sugar
16 ounces whole milk (1 pint)
8 ounces heavy cream (1/2 pint)
2 teaspoons pure vanilla extract
1 teaspoon fleur de sel (i like maldon)
using a whisk, whip together egg yolks and brown sugar in a bowl until well-combined and light in color, about 2 minutes.
in a small saucepan over medium-high heat, carefully scald the milk. scalding means to heat the milk to just before it begins to boil, so watch this carefully. when you see tiny bubbles beginning to pop up to the surface, turn the heat off and remove from heat.
slowly whisk in a small amount of the scalded milk at a time into the sugar and egg mixture. pour remainder of milk in a slow, steady stream, while whisking the egg mixture constantly.
place a saucepan on the stove with a small amount of water in it. put a metal bowl over this to create a double boiler.
pour the tempered egg and milk custard into the bowl and turn the stove on medium.
using a wooden or heat-resistant spoon, stir the custard slowly and frequently, and gradually it will begin to thicken. this can take anywhere from 5-15 minutes, so put on some good music to help pass the time.
you'll know the custard is thick enough when it coats the back of the spoon.
remove the bowl from the heat and strain the custard into a clean bowl. stir in the cream, vanilla and fleur de sel.
if you're a big fan of sweet and salty together, add a little more salt. if you're not crazy about it, back off a bit.
place the custard into an airtight container and chill in the fridge for at least an hour. two hours would be even better, and overnight is really ideal. but who can really wait that long?
once your custard is good and chilled, remove from the fridge and churn in your ice cream maker according to your manufacturer's instructions, which should take about 30 minutes.
don't have an ice cream maker? no worries! check out this post on making ice cream without a machine!
place the churned ice cream in an airtight container in the freezer to firm up completely for about 30 minutes.
the ice cream will keep in the freezer for about two months, but i doubt it'll last that long!