Brown Sugar Vanilla Ice Cream Recipes

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BROWN SUGAR VANILLA BEAN ICE CREAM



Brown Sugar Vanilla Bean Ice Cream image

Provided by Amanda Formaro

Number Of Ingredients 7

2 cups whole milk
2 cups heavy cream
6 egg yolks
1/4 cup sugar
1/2 cup brown sugar
1 vanilla bean
1 teaspoon vanilla extract

Steps:

  • Split the vanilla bean down the middle with a sharp knife and scrape out the seeds. Set aside pods and seeds.
  • Combine the milk and the cream in a large heavy bottomed saucepan and bring just to a boil. Turn off the heat, add the vanilla bean pods and the seeds, then cover and let steep for 30 minutes.
  • Whisk together the sugar, brown sugar and egg yolks until well mixed, will be light a fluffy.
  • Remove the cover from the saucepan and return the milk mixture just to a boil. Turn off the heat and slowly drizzle about 1/4 of the milk mixture into the egg yolk mixture, whisking continuously. Adding the milk mixture in a very slow drizzle will temper the eggs, slowly bringing them to a warmer temperature without cooking them. You can increase the drizzle to a little faster flow, still continuously whisking until all the milk mixture has been combined with the egg yolk mixture.
  • Pour the egg and milk mixture back into the saucepan and heat the mixture over medium heat, stirring continuously with a wooden spoon, be sure to scrape the bottom and corners of the pan as your stir. Continue cooking until mixture thickens into a custard and coats the back of the spoon. A good test is to run your finger down in a line across the back of the spoon. If the line fills in, it's not thickened enough yet. This can take anywhere from 2 to 10 minutes depending on the heat of your stove.
  • When custard is ready, pour it through a sieve into a metal or glass bowl. Remove the pods from the strainer and set aside (to make vanilla sugar!*). Use a rubber spatula to ensure that you scrape out all the vanilla bean seeds from the saucepan. Stir in vanilla extract.
  • Place bowl of custard into a larger bowl of ice water to help it cool, stirring the custard occasionally. Cover the surface of the custard with plastic wrap and chill in the refrigerator for a couple of hours. Once chilled, churn the chilled custard in your ice cream maker according to the manufacturer's instructions. Remove ice cream to a covered container and freeze until set.
  • *For the reserved pods, allow them to dry, then push down into a bowl or jar of white sugar and cover. Makes a lovely vanilla sugar!

BROWN SUGAR ICE CREAM RECIPE



Brown Sugar Ice Cream Recipe image

This Brown Sugar Ice Cream recipe is delicious on its own but the possibilities are endless when you use it as a base flavor and add in your own toppings.

Provided by Katrina Bahl

Number Of Ingredients 5

1 Cup whole milk
3/4 Cup brown sugar
pinch of salt
2 Cups heavy cream
1 Tablespoon vanilla

Steps:

  • In the bowl of your mixer whisk together milk, brown sugar, and salt until the sugar is dissolved.
  • Beat in heavy cream and vanilla and refrigerate 3 hours or overnight.
  • Add chilled mixture to ice cream maker and churn according to directions.
  • Once churned cover and freeze 2 hours until firm (if desired).

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM



Roasted Pears with Brown Sugar and Vanilla Ice Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 5

1/3 cup apple juice
1/3 cup firmly packed dark brown sugar
3 tablespoons unsalted butter
3 firm Bosc pears, peeled, halved, cored (about 1 pound)
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
  • Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
  • The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

BROWN SUGAR-VANILLA ICE CREAM



Brown Sugar-Vanilla Ice Cream image

This oh-so-good recipe comes from BHG comfort foods, circa 1992. It's rich and creamy and just plain old GOOD!

Provided by FLUFFSTER

Categories     Frozen Desserts

Time 35m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 6

2 cups light cream or 2 cups milk
1 cup packed brown sugar
2 beaten egg yolks
3 cups whipping cream
1 tablespoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup almonds, toasted (optional)

Steps:

  • In a large saucepan combine half- and- half, light cream,or milk and brown sugar.
  • Cook and stir over medium heat just till brown sugar dissolves.
  • Stir about 1 cup of the warm mixture into beaten egg yolks; return all to saucepan.
  • Bring to boiling,stirring constantly.
  • Reduce heat.
  • Boil gently over medium-low heat for 2 minutes, stirring constantly.
  • Stir in the whipping cream and the vanilla.
  • Cool.
  • If desired, stir in pecans or or almonds.
  • Freeze in a 4-or 5-quart ice cream freezer according to the manufacturer's directions.
  • Note:freezing time and cooling times aren't included in cooking and preparation times.

Nutrition Facts : Calories 507.2, Fat 41, SaturatedFat 25.2, Cholesterol 191.9, Sodium 71.4, Carbohydrate 32.2, Sugar 26.9, Protein 4.2

VANILLA ICE CREAM



Vanilla Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 8h18m

Yield 1 1/2 quarts

Number Of Ingredients 5

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Steps:

  • Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  • Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

BROWN SUGAR ICE CREAM



Brown Sugar Ice Cream image

Make and share this Brown Sugar Ice Cream recipe from Food.com.

Provided by MSnow

Categories     Frozen Desserts

Time P1DT25m

Yield 8-12 serving(s)

Number Of Ingredients 5

4 egg yolks
1 cup light brown sugar, packed
1 cup heavy cream
3 cups half-and-half
1 1/2 teaspoons vanilla

Steps:

  • In heavy saucepan, whisk egg yolks and sugar till thick.
  • In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
  • Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
  • Strain into a bowl; add vanilla and let cool to room temperature
  • Cover and refrigerate over-night.
  • Pour into freezer and follow directions for your freezer.

Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 168.7, Sodium 63, Carbohydrate 31.9, Sugar 26.8, Protein 4.5

BROWN SUGAR-BALSAMIC SWIRL ICE CREAM



Brown Sugar-Balsamic Swirl Ice Cream image

Provided by Gabrielle Hamilton

Categories     Milk/Cream     Ice Cream Machine     Egg     Christmas     Frozen Dessert     Vinegar     Vanilla     Chill     Christmas Eve     Boil     Bon Appétit

Yield Makes generous 1 quart

Number Of Ingredients 6

1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup (packed) dark brown sugar, divided
1/2 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup balsamic vinegar

Steps:

  • Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.
  • Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.
  • Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.
  • Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.
  • Process custard in ice cream maker according to manufacturer's instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

CRUNCHY ICE CREAM DESSERT



Crunchy Ice Cream Dessert image

I like to start my meal prep with dessert. I sandwich vanilla ice cream with layers of cereal, peanuts and coconut. Then I put it in the freezer until it's ready to serve!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 6

2 cups crushed Rice Chex
2/3 cup packed brown sugar
1/2 cup chopped peanuts
1/2 cup sweetened shredded coconut
1/2 cup butter, melted
1/2 gallon vanilla ice cream

Steps:

  • In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined. , Press half of the mixture into an ungreased 13-in. x 9-in. dish. Cut ice cream into 3/4-in.-thick slices; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving.

Nutrition Facts : Calories 286 calories, Fat 17g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 161mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.

BROWN SUGAR-APPLE CRISP WITH VANILLA ICE CREAM



Brown Sugar-Apple Crisp with Vanilla Ice Cream image

Provided by Donna Knowlton

Categories     Dessert     Bake     Quick & Easy     Apple     Fall     Bon Appétit     Atlanta     Georgia     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

8 large Golden Delicious apples (about 3 1/2 pounds), peeled, cored, halved, thinly sliced
3/4 cup (packed) dark brown sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 large egg yolk
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Toss apples, 1/4 cup sugar, lemon juice, and lemon peel in prepared dish. Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl. Add butter and egg yolk and rub in with fingertips until mixture forms moist clumps. Sprinkle topping over apples. Bake until apples are tender and topping is golden and crisp, about 28 minutes. Cool 20 minutes. Serve crisp warm with vanilla ice cream.

VANILLA ICE CREAM VIII



Vanilla Ice Cream VIII image

Just milk, sugar and vanilla. This vanilla ice milk is so easy and tastes just like snow cream. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

Provided by Margie Kirkman

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 50m

Yield 32

Number Of Ingredients 3

8 cups milk
2 cups white sugar
1 tablespoon vanilla extract

Steps:

  • Combine milk, sugar and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.

Nutrition Facts : Calories 80 calories, Carbohydrate 15.4 g, Cholesterol 4.9 mg, Fat 1.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 25 mg, Sugar 15.4 g

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