Sorvete de baunilha e açúcar mascavo

Ingredientes

• 6 large egg yolks (1/2 cup / 4 oz / 120 ml)
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3/4 cup (150g) brown sugar (light or dark)
• 1/8 tsp salt
• 2 teaspoons vanilla bean paste or 2 vanilla beans, seeded and scraped

Modo de preparo

1. 1

   In a 2-cup liquid measuring cup or small bowl, whisk the egg yolks together with a pinch of salt. Set aside.

2. 2

   Combine the cream, milk, sugar, and 1/8 tsp salt to a heavy-bottomed saucepan over low-medium heat for about 5 minutes, until the mixture reaches 110℉/43℃ and remove from heat.

3. 3

   Scoop out about 4 oz (1/2 cup) of warm milk mixture and drizzle it slowly into the egg yolks while whisking continuously. This is called tempering and will ensure your eggs won't curdle in the heat.

4. 4

   Once combined, you'll then drizzle the milk and egg yolk mixture slowly into the pot of warm milk and cream, again whisking continuously to avoid the eggs curdling.

5. 5

   Return the pot to a medium-low heat and add the vanilla (bean paste or vanilla beans seeded and scraped). Continue stirring the mixture constantly until it thickens and gently clings to your whisk or coats the back of a spoon (about 10 minutes). As long as your mixture reaches 175℉/80℃ and doesn't exceed 180℉/82℃, it's done. Remove from heat and strain mixture through a fine mesh sieve (strainer) into a bowl to cool.

6. 6

   Cool the mixture to room temperature, stirring frequently to help heat escape faster (about 1 hour) and then cover it and place it in the refrigerator to cool to 37℉/3℃, about 3 hours or overnight.

7. 7

   Churn ice cream according to your specific ice cream machine's instructions. (I use the ice cream churning attachment for my KitchenAid stand mixer and it takes about 22 minutes.)

8. 8

   Once churned, place your semi-frozen custard in an airtight container and freeze to firm up fully, about 3-4 hours or overnight.