Tuesday, May 4, 2010
Burnt Sugar Ice Cream
This week’s Tuesdays with Dorie recipe was selected by Becky of Project Domestication. She chose Burnt Sugar Ice Cream and you can get the entire recipe on her blog.
Many of the Tuesdays with Dorie bloggers were so excited to make this. I don’t have an ice cream maker so my first thought was not of excitement. I have made ice cream before, but without an ice cream maker, it takes a really long time. The results are pretty good, but I’m never sure that it’s worth the effort. So grumble, grumble, grumble, I had thought about not making this week’s recipe. I read the Q and A on the Tuesdays with Dorie site and everyone was raving about how good this recipe was! Ok, fine, I’ll give it a try.
Since joining Tuesdays with Dorie, I’ve mastered a couple of things that I’d never really tried before. I can make caramel with no problem. I can make custard blindfolded. This recipe combines the two: first you make caramel, and then you make custard in the same pan. My caramel seized completely when I added the milk/cream, but I guess it was supposed to do that. It did eventually melt all back together and after that it was easy. In the meantime my stove got really messy and I should really clean that up.
I refrigerated the custard overnight and then froze it the next day. I used the ice cream making technique from David Lebovitz’s website, which I have used before. It makes good ice cream, but it takes 4 hours. This time I made the ice cream in a bowl, rather than a square dish with corners. This made the whole stirring/whipping process a lot easier. At least the final product is really tasty! It tastes like ice cream with caramel sauce mixed in. I love caramel so this was the right thing for me. I served this with the coconut steamed pudding that my husband had made. Coconut and caramel was a winning combination and I’m really glad that I made this.
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 432