Brown Sugar Ice Cream

In a large sauce pot combine heavy whipping cream, whole milk, and 1/2 cup sugar. Scrape in seeds from vanilla bean and add pod. Bring cream mixture to simmer over medium heat, stirring constantly.
Whisk yolks and remaining 1/4 cup sugar until very thick.

Slowly whisk some of the hot cream mixture into the yolk mixture. Return egg mixture to saucepan and heat over medium heat until custard thickens and thermometer reads 180°F. Strain custard through a sieve into large bowl. Cover and chill overnight.

Process the custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container. Serve immediately as soft serve or cover and freeze until firm.