Burnt sugar ice cream
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Burnt sugar ice cream
  Ice cream    Creams  
Last updated 6/12/2012 1:01:12 AM. Recipe ID 24522. Report a problem with this recipe.
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      Title: Burnt sugar ice cream
 Categories: Desserts, Ice cream, Ceideburg 2
      Yield: 4 Servings
 
    2/3 c  Sugar
      1 c  Heavy cream
  1 1/2 c  Milk
      4    Egg yolks
        pn Salt
      2 ts Brandy
    1/4 ts Vanilla
 
  Melt the sugar in a heavy saucepan over medium-high heat, stirring
  constantly, until it turns dark brown.  Meanwhile, combine the cream
  and milk in a saucepan and heat until mixture bubbles around the
  edge. When sugar has caramelized, remove from heat and slowly begin
  stirring in the hot milk mixture.  Be careful; the mixture will
  bubble violently at first. Just stop pouring and stir until the
  bubbling subsides, then continue pouring until all of the milk has
  been incorporated an the caramel has completely dissolved.
  
  Place egg yolks in a bowl, add salt and beat to combine.  Slowly stir
  in half of the hot milk mixture.  Pour back into the remaining hot
  milk and cook over moderate heat, stirring constantly, until the
  custard thickens lightly.  Remove,from heat and stir in brandy and
  vanilla.
  
  Refrigerate until completely chilled.  Freeze in an ice cream machine
  according to manufacturer's directions.
  
  Serves 4.
  
  PER SERVING:  460 calories, 7 g protein, 40 g carbohydrate, 30 g fat
  (17 saturated), 305 mg cholesterol, 108 mg sodium, 0 g fiber.
  
  From an article by Andrew Schloss in the San Francisco Chronicle,
  11/11/92.
  
  Posted by Stephen Ceideberg; February 23 1993.
 




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Recipe ID 24522 (Apr 03, 2005)

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