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
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
This Recipe for Burnt Sugar Ice Cream is one of thousands in the Recipes-to-go Dessert Cookbook.
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
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This is a recipe for Burnt Sugar Ice Cream from the recipe cookbook of Recipes-to-go (Dessert)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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Food Tip |
He was a very valiant man who first adventured on eating oysters. |
| James I |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
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 |
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
Burnt Sugar Ice Cream Recipe brought to you by Recipes To-Go