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
We are able to track the history of written recipes back into history, in truth as far as the Egyptians, and possibly even further than that. Interesting though that is, generally, these ancient records were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled a few scripts which described recipes prepared by the Romans. In his works, he recounts how the roman meals were split into starters, main meal and desserts, something we still use today. Aspicius also informs us how the Roman cooks used a wide range of aromatic flavors, including some that we all recognise like thyme, fennel and parsley. During the following few hundred years, the wealthy families of Wesstern Europe tried to lay on the best banquets, and as a consequence, cooks and their recipes were highly sought after. However, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. The revolution that is television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Burnt Sugar Ice Cream recipe.
