The below photo is of me, my mother, and my little brother in front of one of my all-time favorite places on the Cape, Four Seas Ice Cream. I have been going to Four Seas in the summer since before I can remember and I really don’t think I will ever find an ice cream place that does it for me more than this one. Over the years they have added to their flavor and toppings menu a little but other than that they really haven’t changed much, which I appreciate. My favorite part of this photo is my little brother just shoving that ice cream into his face with reckless abandon. My least favorite part of this photo is my mother’s choice of shirt that day… but you know what? It was the 90’s… can you blame her? It’s not like I’m doing much better with my bangs and denim dress.
For my first installment of Piece of Cape I decided to pay homage to my favorite ice cream shop (ever) by trying my hand at some of my own homemade ice cream. I knew I wanted to make Brown Sugar Ice Cream because before seeing this recipe I really had never heard of it. I also knew that I did not have an ice cream maker to use so I began my
obsessing research and found that David Lebovitz could show me the way. As he always does. Thank you David. Ice cream without an ice cream machine… who knew!?
Well I could not have been happier with the way this ice cream turned out. It was SO GOOD. It almost had a hint of mocha flavor for some reason (consequently, Mocha Chip from Four Seas happens to be my go-to). Another gold star for me!
BROWN SUGAR ICE CREAM
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup packed dark brown sugar
6 large egg yolks
1 1/2 teaspoons vanilla extract
BIG pinch of sea salt
1. Bring milk and cream to a simmer in a medium saucepan, stirring frequently so as to not scorch the milk on the bottom of the pan.
2. Whisk brown sugar, egg yolks, vanilla, and salt together in a bowl until smooth.