Burnt Caramel Ice Cream
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
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. Boil until mixture is a dark brown; remove from heat.
Gradually stir in remaining 3/4 C (180 ml) water. (I love this part,
cause the syrup boils up when the hot water is added) 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 manufacturer’s directions.
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