1/2 c. sugar
2 egg yolks
3/4 c. milk
3/4 c. heavy cream
1 tsp. vanilla

Heat sugar slowly in a small, heavy saucepan until dissolved and light brown in color, taking care not to burn the sugar. Scald the milk in another saucepan and then add it to the sugar mixture. Cook until sugar is dissolved.

In a large bowl, beat the egg yolks and add hot milk and sugar mixture slowly, stirring constantly. Cook over medium heat until thickened, about 10 minutes or until mixture coats the back of a wooden spoon. Cool, then add cream and vanilla. Refrigerate overnight, then process according to instructions with your ice cream maker. Makes 1 pint.