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BROWN SUGAR ICE CREAM

3 cups heavy cream
1 cup half and half
1 cup packed brown sugar
1 Tbsp vanilla

In a large bowl, combine the heavy cream and half and half.
Gradually whisk in the brown sugar to blend.

Whisk in the vanilla. Refrigerate, covered until very cold, at
least 3 hours or as long as 3 days.

Whisk the mixture to blend and pour into the canister of an ice
cream maker. Freeze according to directions. Eat at once or
transfer to a covered container and freeze.

NOTE: Has a rich caramel flavor. Try toasted almonds in the ice
cream also.


BROWN SUGAR ICE CREAM WITH ALMONDS

1 cup whole almonds with skins, about 4 oz
1 recipe Brown sugar ice cream
3 Tbsp almond liqueur

Preheat the oven to 325 degrees. Spread out the almonds on a baking
sheet and toast in the oven, shaking the pan several times, until
lightly browned, 8 to 10 minutes. Let Cool. Chop coarsely into
1/2" pieces.

Prepare Brown Sugar Ice Cream. Whisk the mixture to blend and pour
into the canister of an ice cream maker. Freeze according to
directions. When ice cream is at soft serve stage, add the toasted
almonds and amaretto and process 1 minute longer. Transfer to a
covered container and freeze at least 3 hours.

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