8 egg yolks
1 qt. milk
1 c. dark brown sugar, packed
1/4 tsp. salt
1 tbsp. vanilla
1 pt. heavy cream

Beat egg yolks and place in a larger saucepan. Add milk gradually. Cook slowly over low heat, stirring constantly. When thick and smooth, remove from heat. In a smaller saucepan, heat the brown sugar, stirring until melted. Stir this into the custard mixture, along with salt and vanilla. Cool, then chill for 2 hours. Freeze, according to your ice cream freezer directions, until mushy. Whip heavy cream. Open freezer and add whipped cream. Finish freezing. Yields about 1 1/2 to 2 quarts.