| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 5 | Egg yolks | |
| 3/16 | ts | Salt |
| 8 | ts | Water |
| 2/3 | c | Plus |
| 4 | ts | Sugar |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Heavy whipping cream |
INSTRUCTIONS
From: [email protected] (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: [email protected] (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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