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Brown Sugar Ice Cream


3 cup heavy cream
1 cup half and half
1 cup packed brown sugar
1 tablespoon vanilla

In a large bowl, combine the heavy cream and half and half. Gradually whisk in the brown sugar to blend.

Whisk in the vanilla. Refrigerate, covered until very cold, at least 3 hours or as long as 3 days.

Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to directions. Eat at once or transfer to a covered container and freeze.

NOTE:
Has a rich caramel flavor. Try toasted almonds in the ice cream also.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.