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| INGREDIENTS
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| 2 |
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cups heavy cream |
| 2 |
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cups half-and-half |
| 1/8 |
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teaspoon salt |
| 1 |
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packed cup INDIA TREE Dark |
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Muscovado Sugar |
| 6 |
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Egg yolks |
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| INSTRUCTIONS
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| 1. 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. |
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| 2. 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. |
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| 3. 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° F. on an instant read thermometer). Do not allow the mixture to boil. |
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| 4. 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. |
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| 5. 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. |
