Instructions: * Note: Muscovado sugar is the product of evaporating and recrystallizing organic sugar cane juice.

Bring milk and cream to boil in heavy 2-quart saucepan. Remove from heat. Place egg yolks in heat-proof bowl. Add hot liquid to yolks, whisking just to blend. Add sugar and stir until dissolved.

Pour through fine sieve and freeze in an ice cream machine according to manufacturers directions. Sprinkle a bit of Demerara sugar over each serving.

This recipe yields 1 quart.

NOTES :

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