Successful ice cream making requires two things. Most importantly, you need a basic formula that respects the science of tiny delicious ice crystals. Secondly, you need some ballsy ideas about what flavors will work — like Kate’s wildly successful bacon ice cream.
Not that brown sugar is particularly ballsy. But it *is* particularly good. We had it with my caramel-topped birthday cake (from Fremont Diner!) last night and it was like they were meant to be.
Ingredients
- 1½ cup whole milk
- 1½ cup heavy cream
- ¾ cup brown sugar
- ½ teaspoon vanilla extract
- Combine all ingredients and stir until sugar is dissolved.
- Pour into a 1½ quart ice cream maker and churn till it’s done.
- Scoop into a container and freeze at least an hour before serving.