Brown Sugar Vanilla Ice Cream

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, and brown sugar. Warm over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling.
2. In a medium bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup (240 ml) of the hot milk mixture into the yolks while whisking constantly to temper them.
3. Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook gently over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 170°F to 175°F (77°C to 79°C). Do not boil.
4. Remove the custard from heat and immediately strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
5. Stir in the fine sea salt and pure vanilla extract. Let cool to room temperature, then cover and refrigerate for at least 1 hour, until thoroughly chilled.
6. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes, until it reaches soft-serve consistency.
7. Transfer the ice cream to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm before serving.