3 cups whole milk
3 cups cream
1.5 cups muscovado sugar
1/4 cup corn syrup
1 tsp salt
½ tsp vanilla
8 large egg yolks
Prepare an ice bath.
In a large pot on med-high heat, slowly combine cream, milk, sugar, corn syrup, salt and vanilla until fully dissolved. Bring to rolling boil and reduce by 1/3.
Prepare egg yolks.
Take one cup of hot mixture and slowly pour into a small bowl with the 8 egg yolks, stirring constantly. This ensures the eggs will not curdle. Pour back into mix.
Remove from heat and stir for two minuutes.
Strain through sieve into the ice bath bowl.
Mix with immersion blender to help chill and emulsify for 30-60 seconds.
Allow to chill to room temperature in the ice bath.
Remove from ice bath and cover with airtight lid. Chill in fridge for 4 hrs minimum, until at least 40 degrees.
Place mixture in ice cream maker and churn until desired consistency.
Remove and place immediately in freezer for 2 hours.