1.5 C Heavy Cream
1.5 C Half and Half
5 ea egg yolks
3/4 C Light Brown Sugar
Standard Ice cream method. i.e. (scald milks, cream sugar and eggs, temper yolks with milks and then thicken over stove)
Haven't frozen it yet, it's still cooling. Seems a little to fatty. A bit to eggy as well. Excellent brown sugar flavor, however.