This is the BEST ice cream. It's nice, too, because it's simple enough that everyone should like it...but it's definately not boring. I like to serve it with Cinnamon Sugar Biscotti (I'll post that recipe next). 2 cups whole milk 2 cups whipping cream 1 1/4 cups packed light brown sugar 6 large egg yolks 1 tsp vanilla extract Combine milk and cream in med heavy saucepan.. Bring just to simmer, remove from heat. Place sugar in heavy large saucepan. Stir over med heat untill sugar melts (some soft lumps will remain) and is deep brown, about 5 minutes. Whisk in hot milk mixture. Stir over low heat untill caramel bits melt, about 5 minutes (mixture may look curdled). Whisk yolks in large bowl to blend. Gradually whisk in brown sugar mixture. Return mixture to saucepan. Stir over low heat untill custard thickens and leaves path on back of a spoon when finger is drawn accross, about 5 minutes.DO NOT BOIL. Cool, mix in vanilla. Puree custard in batches in blender until very smooth. Refrigerate untill cold, at least 1 hour or overnight. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze untill firm. Makes about 6 cups. -Chloe
