Burnt Sugar Ice cream
Ingrediants: ½ vanilla bean 2 cups whole milk 2 cups heavy cream ½ cup plus 2 tbsp sugar 8 yolks Directions: In a heavy saucepan combine the vanilla, milk, cream, and 2 tbsp of sugar. Bring to a simmer over medium heat, stirring a few times to distribute the sugar and vanilla. Keep this over the lowest heat possible, it needs to be hot when added to the burnt sugar in the next step Have a white plate ready. Using the remaining 1/2 cup sugar, place 2 tbsp in a heavy bottomed pan and cook over a medium high heat until it starts to melt. When the sugar has melted and started to take on a bit of color, stir (with a wooden spoon) In another 2 tbsp sugar. When this has melted and taken on color, add another 2 tbsp of sugar, stirring and repeating until all the sugar is in the pan. Let the sugar caramelize, and then over caramelize. Begin testing the color of the caramel on the white plate. The mixture will smoke a bit and the bubbles will start to foam a little. It is important that your heat isn't up too high at this point or the sugar will change from edible burnt to black and carbon before you can catch it. When the caramel has become a nutty brown, start adding the cream in small amounts. It will sputter and spatter, so add the cream with caution. When the sputtering has died down enough to get your hand close, stir the cream into the burnt sugar. When all the cream is added bring back to a boil to dissolve any bits of caramel that remain. In a mixing bowl, whisk the egg yolks. Slowly pour in the cream, stirring constantly to avoid curdling the eggs. Then pour the yolk mixture back into the saucepan, stirring continuously. Return the pan to medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from the heat, and strain through a fine-mesh sieve into a bowl. Set this bowl in an ice bath and chill, stirring occasionally until cool. If churning immediately, keep the ice cream base over the ice bath until very cold. If churning tomorrow, or much later in the day, store the base in the refrigerator. Freeze in an ice cream maker according to the manufacturer's directions. When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. -Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
