2/3 cup sugar
1 cup heavy cream
1 1/2 cup milk
4 egg yolks
1 pinch salt
2 tsp brandy
1/4 tsp vanilla
Directions
Melt the sugar in a heavy saucepan over medium-high heat, stirring
constantly, until it turns dark brown. Meanwhile, combine the cream
and milk in a saucepan and heat until mixture bubbles around the
edge. When sugar has caramelized, remove from heat and slowly begin
stirring in the hot milk mixture. Be careful; the mixture will
bubble violently at first. Just stop pouring and stir until the
bubbling subsides, then continue pouring until all of the milk has
been incorporated an the caramel has completely dissolved.
Place egg yolks in a bowl, add salt and beat to combine. Slowly stir
in half of the hot milk mixture. Pour back into the remaining hot
milk and cook over moderate heat, stirring constantly, until the
custard thickens lightly. Remove,from heat and stir in brandy and
vanilla.
Refrigerate until completely chilled. Freeze in an ice cream machine
according to manufacturer's directions.
Serves 4.
PER SERVING: 460 calories, 7 g protein, 40 g carbohydrate, 30 g fat
(17 saturated), 305 mg cholesterol, 108 mg sodium, 0 g fiber.
From an article by Andrew Schloss in the San Francisco Chronicle,
11/11/92.
Posted by Stephen Ceideberg; February 23 1993.
Servings: 4 servings
Burnt Sugar Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
It is possible to track the history of written recipes back into history, certainly as far back into history as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the romans around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs used many different spices, including a few that will be familiar to modern chefs like thyme, rue and dill. For the decades that followed, the wealthy families of the West competed to serve the most exotic banquets, and consequentially cooks and their recipes became highly prized. However, it wasn`t until the nineteenth century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. The arrival of television brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Burnt Sugar Ice Cream recipe.
