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15 oz brown sugar
2 pt milk
1 pt heavy cream
2 1/2 tsp cinnamon
1 vanilla bean (or 1 tsp vanilla extract)
Combine milk and cream in a heavy bottomed saucepot. Scrape seeds out of vanilla bean. Add seeds and pod to cream mixture. Heat over medium heat until just barely at a simmer. Mix yolks, salt, cinnamon and sugar. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Strain mix in a very fine strainer. Chill mix. Turn in ice cream freezer.
Shown in photo with caramel sauce and gingerbread biscotti.