Brown Sugar Ice Cream


  • 2 cups goat's milk
  • 2 cups heavy cream
  • 8 large egg yolks
  • 1 1/3 cups dark brown sugar
  • Pinch of salt
  • Splash of rum

Step 1
In a medium saucepan, bring the goat's milk and cream just to a
boil; remove from the heat.


Step 2
Meanwhile, in a medium stainless-steel bowl, whisk the egg yolks
with the brown sugar. Very gradually whisk in 1/2 cup of the hot
milk and cream, then gradually whisk in the rest. Return the mixture
to the saucepan and cook over low heat, stirring constantly,
until the custard thickens, about 10 minutes. Remove from the
heat and stir in the salt and rum.


Step 3
Strain the custard into a large stainless-steel bowl set in an icewater
bath and stir occasionally until thoroughly chilled. Working
in 2 batches, freeze the custard in an ice cream maker according
to the manufacturer's instructions. Freeze the ice cream in airtight
containers.