Dark Muscovado Ice Cream
- 2 cups heavy cream
- 2 cups half and half
- 1/8 tsp. salt
- 1 packed cup Dark Muscovado Sugar
- 6 egg yolks
- Bring the cream, half and half, Dark Muscovado Sugar, and salt just to a boil over medium heat in a heavy medium-sized saucepan, stirring with a wooden spoon to dissolve the sugar and mashing any large chunks of sugar.
- Whisk the egg yolks in a medium bowl. Add 1/2 cup of the cream mixture to the yolks and whisk until blended. In a slow, steady stream, add the remaining cream mixture to the yolks, whisking constantly, and continue whisking until blended.
- Return the mixture to the saucepan and cook, stirring, over medium-low heat until the custard thickens slightly and leaves a path on the back of a wooden spoon when a finger is drawn across it (about 175 degrees on an instant read thermometer). Do not allow the mixture to boil.
- Immediately pour the custard through a fine strainer into a bowl. Let cool to room temperature, whisking occasionally. Refrigerate, covered, for 3 hours or until thoroughly chilled. Alternatively, place the bowl in an ice bath to chill the custard quickly.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. The ice cream will be soft, but ready to eat. For a firmer texture, transfer to a freezer container, cover the surface with plastic wrap or wax paper and freeze at least 2 hours before serving.