Burnt Sugar Ice Cream Recipe




Burnt Sugar Ice Cream Ingredients

2/3 cup sugar
1 cup heavy cream
1 1/2 cup milk
4 egg yolks
1 pinch salt
2 tsp brandy
1/4 tsp vanilla

A Recipe for
Burnt Sugar Ice Cream

 

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.

Jim Fiebig



Burnt Sugar Ice Cream

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.

Mignon McLaughlin, The Second Neurotic's Notebook, 1966






Burnt Sugar Ice Cream Directions

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 manufacturer's directions.

Serves 4.

PER SERVING: 460 calories, 7 g protein, 40 g carbohydrate, 30 g fat
(17 saturated), 305 mg cholesterol, 108 mg sodium, 0 g fiber.

From an article by Andrew Schloss in the San Francisco Chronicle,
11/11/92.

Posted by Stephen Ceideberg; February 23 1993.

Serves: 4

 

 

 

 

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