Friday, March 26, 2004
Give the people what they want
By popular demand, I am forced to reveal the recipe alluded to below for burnt caramel ice cream. I found this recipe on the web years ago, and had lost track of where it came from. But a quick googling led me to this page, which leads me to believe that the original source was a small book called Wild About Ice Cream by Sue Spitler. Which apparently costs $1.50, which is not as cheap as getting things for free on the web but is pretty good. Anyway:
BURNT CARAMEL ICE CREAM
(Yields: 1 Quart or 950 ml)
1 C (190 g) granulated sugar
1 C (240 ml) hot water
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract
Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally. (Water will essentially boil away.)
Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 C (180 ml) water.
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar.
Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturers directions.
(Bonus tip from long experience: The secret to great home-made ice cream is to keep all the ingredients as cold as possible, at least just before you put them into the ice cream maker. That way the mixture will freeze quicker, preventing ice from crystallizing and giving you a smoother product. Not as rich as Toscannini's, but surpassing anything outside the Boston area.)