From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: mrum@firebug.Berkeley.EDU (Marc Rumminger)
Source: Stars Desserts, by Emily Luchetti, HarperCollins (1991).
Some comments from the cookbook author: "Two major rules for ice cream:
First, it should be full of flavor, so that, for example, ... caramel ice
cream tastes like caramel. You should not have to guess the flavor; it
should be evident from the first bite. Second, the texture should be rich
and smooth (the addition of milk prevents it from becoming too heavy)."
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
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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