Whisk the egg yolks and brown sugar together in a large bowl. Set aside.
Combine the cream and milk in a medium sized, heavy bottomed pot.
Slit the vanilla pod in half in lengthwise with a sharp knife. Scrape out the paste with the back of your knife.
Add the vanilla pod and paste to the pot.
Cook the mixture over medium heat, whisking occasionally, until the mixture just starts to bubble around the edges.
Remove the pot from the heat. Cover and let the mixture infuse for 15-20 minutes.
Remove the vanilla pod and discard. Warm the mixture again on the stove until steaming.
Slowly drizzle it into the beaten egg mixture, whisking constantly.
Return the combined mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170 degrees F on a candy thermometer and is thick enough to coat the back of a spoon.
Remove the pot from the heat. Strain into a large bowl.
Whisk in the brandy.
Cool in an ice bath, whisking frequently to lower the mixture’s temperature.
Refrigerate until completely chilled, about 4-6 hours.
Process mixture in your ice cream maker according to the manufacturer’s directions.
Transfer to a container and freeze overnight.
Notes
*To be honest, the recipe called for bourbon, but I didn’t have any so Brown Sugar Brandy Ice Cream was born ;) .Adapted From Slushed