Instructions: Melt the sugar in a heavy saucepan over medium-high heat, stirring constantly, until it turns dark brown. Meanwhile, combine the cream and milk in a saucepan and heat until mixture bubbles around the edge. When sugar has caramelized, remove from heat and slowly begin stirring in the hot milk mixture. Be careful; the mixture will bubble violently at first. Just stop pouring and stir until the bubbling subsides, then continue pouring until all of the milk has been incorporated an the caramel has completely dissolved.

Place egg yolks in a bowl, add salt and beat to combine. Slowly stir in half of the hot milk mixture. Pour back into the remaining hot milk and cook over moderate heat, stirring constantly, until the custard thickens lightly. Remove,from heat and stir in brandy and vanilla.

Refrigerate until completely chilled. Freeze in an ice cream machine according to manufacturers directions.

Serves 4.

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