Burnt Caramel Ice Cream Recipes

SALTED CARAMEL ICE CREAM

Steps:

• Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
• Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
• Freeze in an ice cream machine according to manufacturer's directions.
• Heat the milk in a sauce pan over medium-low heat.
• Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
• Set a strainer over the smaller bowl and set aside.
• In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
• Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.

BURNT CARAMEL PUDDING

Steps:

• Heat oven to 300 F.Pour cream into a small saucepan. Split vanilla bean and scrape the seeds into the cream; toss the scraped pod in there, too. Turn the heat to low to gently warm the cream to just below a simmer. Remove from heat and set aside.
• Reserve 2 tablespoons of the sugar; pour remaining sugar and 1 1/2 tablespoons water into heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then crank the heat to high and let the liquid bubble away. Don't stir, just swirl the pan occasionally, until it turns dark amber. This takes about 4 minutes, but watch closely because it happens fast. Moving quickly, fish the vanilla pod out of the cream and save for another use. Slowly stir the warm cream into the caramel. Let the mixture cool for about 10 minutes.
• Meanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl, until light and lemon colored.
• Whisk a little of the cream-caramel mixture into the egg yolks, to temper the yolks. Then add the yolk and cream mixture to the pot of cream and caramel. Strain the mixture into a pitcher or large measuring cup.
• Pour the mixture into four ramekins. If you like your caramel a bit salty, sprinkle a few extra grains of sea salt on top of each one. Place the ramekins in a shallow pan. Place the pan in the oven, and fill the outside of the pan with cold water, to halfway up the sides of the ramekins. Bake for about an hour to an hour and 15 minutes, until the custard is set in the middle.
• Remove the puddings from the oven, remove them from the water bath, and let cool completely. Chill for at least 6 hours, but it's best if you can chill overnight. Serve with whipped heavy cream, if you like.

BURNT CARAMEL ICE CREAM

Steps:

• 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 and salt. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil, stirring to dissolve any caramel bits. Let cool 10 minutes. Whisk yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium heat until slightly thickened and candy thermometer registers 180°F, 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.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. DO AHEAD Can be made 4 days ahead. Keep frozen.

BURNT CARAMEL PUDDING

Steps:

• 1. Heat the oven to 300°F.
• 2. Pour the cream into a small saucepan. Split the vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream.
• 3. Reserve 2 tablespoons of the sugar. Pour the remaining sugar and the 1 1/2 tablespoons of water into a heavy-bottomed saucepan, set over medium heat, and stir until the sugar dissolves. Then crank the heat to high and let the liquid bubble away-don't stir, just swirl the pan occasionally-until it turns dark amber. This takes about 4 minutes, but watch closely, because it happens fast. Reduce the heat to medium.
• 4. Moving quickly, fish the vanilla pod out of the cream (rinse it and save for another use) and slowly stir the warm cream into the caramel. Once it comes to a boil (this will happen fast), remove from the heat and let the mixture cool for about 10 minutes.
• 5. Whisk the egg yolks with the reserved sugar and a pinch of sea salt in a medium bowl. Whisk a little of the cream-caramel mixture into the egg yolks, then gradually whisk in the rest until it's all incorporated.
• 6. Strain the mixture into a pitcher or large measuring cup and pour it into four 6-ounce ramekins (see Tips and Techniques). Place the ramekins in a shallow baking pan filled halfway with cold water. If you like your caramel a bit salty, like me, sprinkle a few grains of sea salt on top of each pudding. Cook for 1 hour to 1 hour and 15 minutes, until just set.
• 7. Chill the puddings for at least 3 hours; but it's best if you can chill them overnight. Serve with freshly whipped cream.