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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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BURNT SUGAR ICE CREAM This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hansen Estate in Crandall, Texas in 1994. Ingredients:
2/3 cup granulated sugar |
1 cup heavy cream |
1-1/2 cups milk |
4 egg yolks |
1 pinch salt |
2 teaspoons brandy |
1/4 teaspoon vanilla |
Directions:
1. Melt sugar in a heavy saucepan over medium high heat stirring constantly until it turns dark brown.
2. Meanwhile combine cream and milk in saucepan and heat until mixture bubbles around the edge.
3. When sugar has caramelized remove from heat and slowly begin stirring in hot milk mixture.
4. Be careful as the mixture will bubble violently at first.
5. Just stop pouring and stir until bubbling subsides.
6. Continue pouring until all milk has been incorporated and caramel has completely dissolved.
7. Place egg yolks in a bowl then add salt and beat to combine.
8. Slowly stir in half of the hot milk mixture.
9. Pour back into hot milk and cook over moderate heat stirring constantly until custard thickens.
10. Remove from heat and stir in brandy and vanilla.
11. Refrigerate until completely chilled.
12. Freeze in an ice cream machine according to manufacturer's directions.
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