Brown Sugar Gelato

Using brown sugar gives this gelato a richness and depth of flavor that is very pleasing. I recently tried it as part of a cookie sandwich with somewhat less than stellar results. I think this was the fault of the cookie, a brown butter pecan shortbread, which overpowered the gelato due to its flavor and thickness. I still think the gelato would make an excellent cookie sandwich with a chewier, thinner cookie and plan to keep experimenting. I'm also contemplating adding some spices and/or nuts to the mix.
　
Ingredients2 C Heavy Cream
1 C milk
1 C dark brown sugar, packed divided in two
Pinch of salt
4 egg yolks

Special EquipmentIce cream or gelato machine

Method1. Prepare ice bath by placing ice and water into a large mixing bowl and placing another mixing bowl into the bath. Have a fine mesh strainer ready
2. Place milk, cream, salt and one half of the brown sugar in a saucepan. Stir to combine. Heat on medium to a scald (nearly boiling with small bubbles around the edges), stirring occasionally.
3. While milk mixture is heating wisk together the egg yolks and the remaining half of the brown sugar in a large mixing bowl. Wisk vigorously for a few minutes until mixture lightens in color.
4. When milk is scalding, remove from heat. Slowly drizzle half the milk mixture into the egg mixture while whisking the eggs constantly. When half of the milk mixture is incorporated into the eggs reverse the process, pouring the new milk/egg mixture back into the pan while whisking constantly.
5. Return the pan to the stove. Heat over low heat stirring constantly with a wooden spoon until mixture thickens and coats the back of a spoon. Be very careful not to boil the mixture as that will cause the eggs to curdle.
6. When mixture is ready immediately remove from heat and pour through the strainer into the bowl floating in the ice bath.
7. Allow mixture to cool then place in a container in the refrigerator. Allow to cool thoroughly before processing in your ice cream maker. Process according to your machines instructions.