Homemade Ice Cream

On summer Sunday evenings, we often serve homemade ice cream for friends and neighbors.  The brown sugar in this cooked custard ice cream provides the special rich flavor that gives it a "homemade" touch.

1 cup sugar
1 cup brown sugar
6 tablespoons flour
1 teaspoon salt
2 eggs
7 egg yolks
4 cups whole milk
4 cups half-and-half
3 tablespoons pure vanilla extract

In a bowl, combine sugars, salt and flour, attempting to break up many of the brown sugar clumps. In a large mixing bowl, beat eggs and egg yolk until creamy. Mix in half of the sugar mixture and part of the milk. Add the last part of the sugar and milk and mix. Transfer into a large heavy kettle and cook over medium heat, stirring constantly. Cook until custard thickens to coat the spoon, about 30 to 45 minutes, being sure custard does not boil or it will curdle. (I use an instant read thermometer and bring the custard up to 182°F.) Remove from heat, add chilled half-and-half, mix in vanilla, cover and chill about two hours. Freeze in ice cream freezer according to equipment directions.