BURNT SUGAR ICE CREAM (SALLYE)
This is another oldie, but goodie authentic Southern recipe. Enjoy
Provided by sallye bates @grandedame
Categories Ice Cream & Ices
Number Of Ingredients 6
Steps:
- NOTE: INSTRUCTIONS IN PARANTHESES ARE MY INTERPRETATIONS ADDED FOR CLARIFICATION. THE BULK OF THESE INSTRUCTIONS ARE COPIED EXACTLY FROM MY GRANDMOTHER'S HAND WRITTEN NOTES..
- (Lightly whisk eggs together until frothy, set aside) (Separate out 1 cup of sugar and set aside) (Beat 1 quart of heavy cream until soft peaks form and set aside)
- (Over medium high heat), caramelize 2 cups granulated sugar in a thick pan and let boil until a good brown. (Stir often with wooden spoon to avoid burning)
- In the top of a double boiler combine the beaten eggs, 1 cup sugar, salt and 1 quart of cream. When the custard has thickened, add the caramelized sugar while very hot. Strain and cool. (I'm not sure exactly what she meant by strain, I would just set aside pan covered by plastic wrap or airtight cover until cool. The plastic wrap or cover will prevent it forming a crust.)
- (When cool) add vanilla to taste, then add the extra quart of cream just half whipped. Freeze in hand freezer - I mean by agitation.
- Serve with toasted almonds sprinkled over top. (optional)
BURNT-SUGAR ICE CREAM WITH BUTTERSCOTCH SAUCE
Provided by Craig Claiborne
Categories ice creams and sorbets, dessert
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 27 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 16 grams, Sodium 95 milligrams, Sugar 116 grams, TransFat 0 grams
BURNT CARAMEL ICE CREAM
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
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.
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- Using a very clean skillet, cook the sugar over moderate heat, stirring constantly with a fork, until the sugar begins to melt and turns a deep caramel color (be careful, once the sugar turns to liquid form, this will happen quickly).
- Immediately remove from heat and from the side of the skillet, slowly pour the milk into the caramel. The caramel will immediately seize and harden (don’t worry). Be careful for steam.
- Return the mixture over low-medium heat, stirring frequently until all the caramel has dissolved.
- In a separate bowl, whisk together the egg yolks and cornstarch. Add the caramel-milk mixture slowly into the eggs, whisking constantly with one hand, to temper.
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