Brown Sugar Ice Cream

Whisk yolks, sugar and salt in a medium-sized heatproof bowl until the mixture is pale yellow and the sugar dissolves. Set aside.

Place a medium metal bowl inside a large bowl of ice water; set a fine mesh sieve over the metal bowl.

Stir milk, cream and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).

Whisking the yolk mixture constantly (to prevent the eggs in the yolk mixture from scrambling), gradually add the hot cream mixture. Once all of the hot mixture has been added into the eggs, return the entire mixture to the pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard through the sieve into the metal bowl. Stir in the vanilla. Let the custard cool completely, stirring often.

Once the custard has been completely chilled (I generally chill the custard in the refrigerator overnight), process it in an ice cream maker according to the manufacturer’s instructions. When it’s done transfer ice cream to an airtight container, cover and freeze.

The custard base can be made up to 1 day ahead and refrigerated until ready to use. Ice cream can be made and frozen up to 3 days before serving. Makes about 1 quart.

Adapted from Bon Appetit.