Burnt Sugar Ice Cream

BURNT SUGAR ICE CREAM



BURNT SUGAR ICE CREAM image

Recipe From epicurious.com

Categories     Dessert     Freeze/Chill     Yogurt

Yield 1 quart

Number Of Ingredients: 6

4 inch piece vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup whole milk
1 cup sugar
2 cups heavy cream
1 egg
2 egg yolks

Steps:

  • 3. Remove 1/2 cup hot milk mixture from saucepan and add slowly to beaten egg yolks while whisking vigorously. Whisk this mixture back into saucepan. Over low heat, cook mixture until it reaches 180 degrees on an instant-read thermometer, stirring constantly (about 5 minutes). Custard should not boil or bubble. If mixture starts to give off a fair amount of steam, take off heat for a few moments and stir vigorously. 4. Combine remaining 1/2 cup sugar with 1/4 cup water in small saucepan over medium heat. Do not stir but swirl pan vigorously until sugar dissolves. Increase heat to high and bring syrup to boil. Cover and cook for 2 minutes. Uncover and continue to cook until syrup takes on color. Swirl pan constantly at this point, moving pan off and on heat to slow down cooking. Remove from heat when syrup is dark and mahogany-colored. Pour into custard mixture (make sure there is a lot of extra room in the saucepan-the custard will bubble and froth) and whisk for about a minute. (The sugar syrup will harden at first and then dissolve as you whisk.) 5. Pour custard through fine-mesh strainer into nonreactive bowl. Remove vanilla pod from strainer and add to mixture. If using vanilla extract, add it to the custard now. Place bowl into a large bowl filled halfway with ice water to cool. When mixture reaches room temperature, cover bowl with plastic wrap and refrigerate. It is best to refrigerate mixture overnight or for at least 6 hours. 6. When chilled, remove vanilla pod (if using), stir, and place into ice-cream machine. Follow manufacturer's directions. When done, place ice cream in the freezer to freeze solid. (The ice cream will still be soft after churning in the machine.)


BURNT CARAMEL ICE CREAM



Burnt Caramel Ice Cream image

Recipe From epicurious.com

Provided by Gale Gand

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 5 cups

Number Of Ingredients: 7

1 cup sugar, divided
3 tablespoons water
2 cups whole milk
2 cups heavy whipping cream
Pinch of salt
1/2 vanilla bean, split lengthwise
6 large egg yolks

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-SUGAR ICE CREAM WITH BUTTERSCOTCH SAUCE



Burnt-Sugar Ice Cream With Butterscotch Sauce image

Recipe From cooking.nytimes.com

Provided by Craig Claiborne

Categories     ice creams and sorbets, dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients: 11

2 cups milk
1 large egg
1/4 cup flour
1 cup sugar
1 1/2 tablespoons finely grated orange rind
1 cup heavy cream
1 1/2 cups sugar
1 1/2 cups light corn syrup
1/4 cup butter
2/3 cup heavy cream
1/4 cup bourbon
@contexthttp
Calories724
UnsaturatedFat9 grams
Carbohydrate119 grams
Fat27 grams
Fiber0 grams
Protein4 grams
SaturatedFat16 grams
Sodium95 milligrams
Sugar116 grams
TransFat0 grams

Steps:

  • Pour the milk into a saucepan, and bring to a simmer.
  • Combine the egg, flour and 1/2 cup of the sugar in the bowl of an electric mixer. Start beating the mixture until it is thoroughly blended, and pour in the hot milk. Pour and scrape the sauce into a saucepan, and start beating over moderate heat. Cook until the mixture is thickened and smooth.
  • Put the remaining 1/2 cup of sugar into a small nonstick skillet, and cook, stirring, until the sugar is melted and starts to take on a light caramel color. Immediately add the orange rind, and blend, stirring constantly. Remove from the heat. Immediately add the caramel-orange mixture to the sauce and blend.
  • Line a mixing bowl with a sieve, and pour the sauce into it, pressing all around with the sides of a rubber spatula to extract as much flavor as possible from the orange rind. Discard the rind.
  • Add the 1 cup of heavy cream, and stir. Let cool. Pour the mixture into the container of a hand-cranked or electric ice cream maker, and freeze according to the manufacturer's instructions.
  • Meanwhile, to prepare the butterscotch sauce, put the 1 1/2 cups of sugar into a 12-inch nonstick skillet, and cook, stirring, until the sugar is melted and becomes a dark caramel in color. Add the corn syrup, stir to blend, and remove from the heat. Stir in the butter to blend. Stir in the 2/3 cup of cream and the bourbon. Spoon the sauce over the ice cream and serve.




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