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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This is a recipe for Burnt Sugar Ice Cream from the recipe cookbook of Recipes-to-go (Dessert)
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Food Tip |
Food Tip |
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