375 ml (1½ cup) evaporated milk (or “ordinary” whole milk)
375 ml (1½ cup) cream
1 whole vanilla bean (or 1 teaspoon high-quality vanilla powder)
3 egg yolk
150 gram (3/4 cup) light brown sugar
150 gram (3/4 cup) granulated sugar
(possibly some further additional sugar of the two types, to prepare even more caramelised pieces of sugar for later use).
Pour together the milk and the cream in a saucepan. Cut the vanilla bean in two (lengthwise) and scrape out the seeds. Add the seeds and the pod to the dairy mix and bring to an almost-boil.
Mix the two types of sugar together. Set aside 150 gram (3/4 cup) to be caramelised.
To caramelise part of the sugar, melt in a saucepan until golden, then pour onto tin foil or similar. Let the sugar form a rather thin disc and wait for it to cool. Then crush the sugar disc into smaller pieces of caramelised sugar with a rolling pin. Set aside for now – these pieces will be added towards the end of the churning. You should have at least 4 tablespoons of caramelised pieces of sugar; the rest (or part of it) can be used for decoration when it is time to serve the ice cream, or stored for later use.
Blend the eggs, egg yolks and 150 gram (3/4 cup) of the (non-caramelised) sugar-mix well together.
Take 200 ml (1 cup) of the heated milk/cream and, while whisking continuously, slowly add it – little by little – into the egg and sugar mix (the tempering phase).
Add the tempered eggs to the cream mixture and blend thoroughly.
Pour everything back into the sauce pan, and – while stirring constantly with a spatula – bring the mixture to about 82-84 degrees Celsius (179-183º F) on low-moderate heat.
Quickly take off from the heat and cool as quickly as possible (in waterbath, ice bath or cold exteriors).
When cooled down, chill the ice cream base in the fridge, preferably over night and at least for a few hours. (remove the vanilla pod)
Churn the ice cream base in your ice cream machine according to instructions (or still-freeze without a machine, described elsewhere on this blog). Towards the very end of the churning, add 50 gram (1/4 cup; about 4 tablespoons) of the caramelised pieces of sugar.
When churning is finished, put in freezer-proof container, cover with plastic film and seal with lid. Put in the freezer.