Sunday, August 7, 2011

Creamy Caramel Ice Cream



Serves: 4
Prep Time: 20 minutes plus shilling and processing


3 cups half and half
2 teaspoons pure vanilla extract
¼ teaspoon salt
1 cup all natural granulated sugar
¼ cup water
6 large egg yolks


Heat the half and half, vanilla and salt in a sauce pan over medium heat until it just begins to simmer. Remove from the heat.

Heat the sugar and water in another pan over medium heat until the sugar dissolves, about 2 minutes. Increase the heat and bring the sugar to a boil until it turns a golden, amber color, about 8 minutes.

Slowly pour the milk into the caramel. Be careful, it will boil vigorously and expand.
Whisk the egg yolks in a bowl. Whisk about ½ cup of the milk into the egg yolks and then pour them back into the pan. Stir over medium heat until the milk thickens enough to coat the back of a spoon, about 5 minutes. Pour the custard into a bowl and chill in the refrigerator for at least 4 hours.

Pour the custard into the bowl of your ice cream maker and process according to directions. Transfer to a container and freeze for up to 3 days. Let the ice cream sit a room temperature for 15 minutes before serving.

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