Brown Sugar-Vanilla Ice Cream

This oh-so-good recipe comes from BHG comfort foods, circa 1992. It's rich and creamy and just plain old GOOD!

• Ready In: 35 mins
• Serves: 8
• Yields: 2 quarts

Ingredients

• 2  cups half-and-half or 2  cups  light cream or 2  cups milk
• 1  cup  packed brown sugar
• 2  beaten  egg yolks
• 3  cups  whipping cream
• 1  tablespoon vanilla
• 1⁄2 cup  chopped pecans (optional) or 1⁄2 cup  almonds, toasted (optional)

Directions

1. In a large saucepan combine half- and- half, light cream,or milk and brown sugar.
2. Cook and stir over medium heat just till brown sugar dissolves.
3. Stir about 1 cup of the warm mixture into beaten egg yolks; return all to saucepan.
4. Bring to boiling,stirring constantly.
5. Reduce heat.
6. Boil gently over medium-low heat for 2 minutes, stirring constantly.
7. Stir in the whipping cream and the vanilla.
8. Cool.
9. If desired, stir in pecans or or almonds.
10. Freeze in a 4-or 5-quart ice cream freezer according to the manufacturer's directions.
11. Note:freezing time and cooling times aren't included in cooking and preparation times.