This week has been outrageously hot in Southern California... so hot that I had to bust out the old ice cream maker... I haven't made ice cream since 2010... yeah.. last summer didn't get quite so hot.. Anyway, on my last trip to Berkeley I didn't get a chance to stop at my favorite ice cream shop. I wasn't too bummed about not going because I knew that I could probably make my favorite flavors at home... and I did. Since I always opt for the double scoop with two flavors on a waffle cone, I decided to split the recipe and make two flavors at home too.. I shouldn't have because this burnt caramel ice cream is OFF THE HOOK!! I haven't popped the earl grey into the ice cream maker yet.. so maybe I'll be happy I made two different flavors after. Anyway, this ice cream is simple, not too sweet and has a taste of toffee or coffee... I used 1% milk to be a little "healthier" but.. really theres no such thing as healthy ice cream, don't fool yourself. Anyway, treat yourself to a batch!
Burnt Caramel Ice Cream adapted from epicurious
Ingredients:
1 cup sugar
3 Tbs water
2 cups 1% reduced fat milk
2 cups heavy whipping cream
pinch of salt
2 tsp vanilla extract
6 egg yolks
Directions:
Burnt Caramel Ice Cream adapted from epicurious
Ingredients:
1 cup sugar
3 Tbs water
2 cups 1% reduced fat milk
2 cups heavy whipping cream
pinch of salt
2 tsp vanilla extract
6 egg yolks
Directions:
- Stir 3/4 cup sugar and 3 tablespoons water in heavy medium saucepan over medium heat until sugar melts. Increase heat to high and boil without stirring until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.
- Immediately add milk (mixture will bubble vigorously). Add cream, salt and vanilla extract.
- Bring mixture to boil, stirring to dissolve any caramel bits. Let cool 20 minutes.
- Whisk yolks and remaining 1/4 cup sugar in medium bowl.
- Gradually add a few teaspoons of the caramel milk mixture to the eggs, continuously whisking.
- Return mixture to same saucepan. Stir over medium heat until slightly thickened, about 6 minutes (do not boil).
- Strain custard into medium bowl. Cover and chill until cold, at least 4 hours. DO AHEAD Custard can be made 1 day ahead. Keep chilled.
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