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Cooked by: Chef / Last Modified: 8/8/2008 / Course: dessert / Number of Servings: 4 |
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Directions: Place the egg yolks in a large mixing bowl. Add the salt and whisk until
smooth. Set aside.
Combine the sugar and water in a heavy-bottomed saucepan large enough to
eventually hold the milk and cream. Dissolve the sugar in the water over
low heat. This may take a while. An alternative is to use the microwave,
and then transfer the sugar solution to a saucepan. Increase to high heat
and cook the syrup until it is golden amber colored. While the sugar is
carmelizing, scald the milk and cream.
As soon as the caramel is a golden-amber color, slowly add the milk and
cream, 2 T. at a time. Be very careful, as the mixture will bubble up.
Whisk the caramel cream into the eggs. Strain and refrigerate until cold.
Freeze according to ice cream machine instructions. Yield: 1 quart
Ingredients:
3 Cup(s) Granulated sugar
5 Egg yolks
1 1/2 Cup(s) Hot water
3/16 Teaspoon(s) Salt
8 Teaspoon(s) Water
2/3 Cup(s) Plus
4 Teaspoon(s) Sugar
1 1/2 Cup(s) Milk
1 1/2 Cup(s) Heavy whipping cream |
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