Burnt Sugar Ice Cream

  • Yield servings

Caramelized sugar is stirred into a custard base for this rich, creamy ice cream.

Miss Martha's Ice Cream Crankin 4
Mark Boughton Photography

Ingredients

1 1/2 -- sugar
1/2 cup boiling water
1 1/2 cups fat-free milk
1 1/2 -- 2 percent reduced-fat milk
4 tablespoons flour
4 -- eggs
3 cups heavy cream
1/2 cup finely chopped toasted almonds

Instructions

  1. Place 3/4 cup sugar in a skillet and cook over medium-high heat, stirring constantly until brown and smooth. Carefully add 1/2 cup boiling water and stir.
  2. Pour milks into the top of a double boiler or bowl set over a pot of simmering water and heat until warm.
  3. Mix remaining 3/4 cup sugar and flour. Add enough warm milk to make a smooth paste. Pour paste into double boiler. Add sugar mixture and cook until all sugar has dissolved. Stir until thickened, then cook, covered, 10 minutes.
  4. Beat eggs slightly. Stir into milk mixture very slowly. Cook 5 to 6 minutes. Remove from heat and let cool. Refrigerate until completely cool. Add heavy cream and vanilla. Freeze in a large crank freezer until difficult to turn. Stir in toasted almonds.

—Recipe by Abby Vorhaus, courtesy of Miss Martha's Ice Cream Crankin', Nashville, Tenn.

 

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