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 far back into the distant past, certainly as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these old records were just basic hieroglyphic recipes for preparing food.
In fact, the oldest recipe found, according to food historians are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later, there were a couple of interesting recipe books published in the 1300s : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is familiar to us all today, but instead recipes for the types of meals cooked for the rich and wealthy people of that time. For the decades that followed, the upper classes competed with each other to lay on the most extravagent banquests, and as a result chefs and their collection of recipes could command a high salary. Even so, it was during the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes common in their social group. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Burnt Sugar Ice Cream recipe.
