3 cup heavy cream
1 cup half and half
1 cup packed brown sugar
1 tablespoon 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.