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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: For caramel:
Combine sugar, 1/2 cup water, and lemon juice in heavy medium saucepan.
Stir over medium heat until sugar dissolves. Increase heat; boil without
stirring until mixture is very dark amber (but not burned), occasionally
swirling pan and brushing down sides with wet pastry brush, about 10
minutes (time will vary depending on size of pan). Remove from heat; add
cream (mixture will bubble vigorously). Return to medium heat and stir
until any caramel bits dissolve and mixture is slightly thickened, about 4
minutes. Stir in fleur de sel. Cool.
For custard:
Whisk egg yolks and sugar to blend in large bowl. Bring milk, cream, and
corn syrup to simmer in heavy large saucepan. Gradually whisk hot milk
mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low
heat until slightly thickened and instant-read thermometer inserted into
custard registers 175F, about 14 minutes. Strain custard. Stir in lemon
juice, vanilla, and fleur de sel.
Whisk caramel into custard. Refrigerate until cold, about 4 hours. (Can be
prepared 1 day ahead. Cover and keep chilled.)
Process custard in ice cream maker according to manufacturer's
instructions. Transfer ice cream to container; cover and freeze until firm,
about 4 hours. (Can be made 1 week ahead. Keep frozen.)
*A type of sea salt available at specialty foods stores and some
supermarkets.
Contributor: Bon Appetit Semptember 2004 p 140
Ingredients:
1 caramel
14 81/134 Ounce(s) sugar
8 Tablespoon(s) water
1/6 Tablespoon(s) lemon juice
2/3 Cup(s) heavy cream
1/8 Teaspoon(s) fleur de sel
1 custard
9 large egg yolks
1/4 Gallon(s) whole milk
1/16 Cup(s) light corn syrup
1 Teaspoon(s) vanilla |
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