P&Q: Burnt Sugar Ice Cream

Ice cream, ice cream, we all scream for ice cream!

Have at it folks…

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59 thoughts on “P&Q: Burnt Sugar Ice Cream

  1. Just a PSA: People, I don’t care if you don’t have an ice cream maker. MAKE THIS ICE CREAM. Any way you can. It is *amazing.* (Oh, and don’t worry if your caramel solidifies when you put the dairy in – it’ll smooth back out. Mine had a couple dark speckles in it, but they weren’t hard or crunchy in the final product.)

  2. I agree with Caitlin! This ice cream is delicious and the flavor is very unique- not just like plain caramel ice cream. My caramel turned into one giant lump when I poured the cream and milk in but dissolved easily with heat/stirring and the ice cream was perfectly smooth.

  3. David Lebovitz provides good hints for making icecream without machine. I made it lots of times with these instruction, and it’s really simple (although a bit time-consuming, as you have to check and beat your mixture several times – but it’s worth it!)
    http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html

    He also has tips for making homemade icecream softer:
    http://www.davidlebovitz.com/archives/2007/07/tips_for_making_1.html

    You can also find all of the tips (and more) in his book (The Perfect Scoop). David is really the King of Icecream!!

  4. YES YES YES!

    Agree with everyone. That was exactly what I was going to say. My caramel seized when I added the cream, but just keep stirring.

    It is seriously so very good!

    I am so excited my pick has finally come. I think I’m going to make it again…and again…and again!

    SO DELICIOUS!

  5. For once I am ahead of the game! So unlike me who is usually making the Dorie recipe the night before. Anyway the ice cream was delicious. And like everyone else my caramel went from a hard ball to smooth. If you don’t have an ice cream maker you can put it in a freezable container and simply put it in the freezer. You need to stir it every once in awhile before it freezers. My ice cream maker is very old and only takes me so far so I had to leave it in freezer over night before we could eat it. So good with hot fudge sauce and whipped cream but you didn’t hear that from me!

  6. I am so excited about this one! This will be my first time making ice cream.
    We got an ice cream maker as a wedding present last year and I finally have a reason for it!! :)

  7. its been too long since i’ve used the ice cream maker, was happy to have a reason to dust it off! haven’t churned it yet, but it’s delicious in the liquid state so i can only imagine how good it will be frozen! i had the helping hands of a 3 year old during the entire process, when i added the cream to the caramel he called it “crazy style caramel” we’re going to churn it after nap time!! he’s my little baker in training!

  8. I made this last weekend using the freeze/stir/freeze/stir method. Took a while but boy is it GOOD! I love burnt sugar-anything, and keep burnt sugar syrup handy, even for ice cream topping!

  9. Having doubts on whether or not to make this… It’s not save for me to have this much ice cream in the house and this is not a good treat to give away at work: I start at 7 so by the time my coworkers are in the mood for ice cream it’s probably melted….

  10. Agreeing with everyone else- this was fantastic!!!! Did take me awhile to smooth out that hardened caramel but boy was it worth it!

  11. Yay! My 2nd time ever making ice cream, this time in a maker! I’m excited now that everyone is raving about it, but I’m going to have to double this. No way is 1 1/2 pt going to feed us 5! lol

    • I just use any kind of plastic container. I also like to put plastic wrap on the surface of the ice cream. I don’t know if that does any good, but it makes me feel like it’s more sealed up.

  12. Can’t wait to make this! I would love to serve it with something else though…Dories suggests sugar/shortbread cookies. Any other ideas??

  13. Argh! I was all ready to put this together when I realized I was out of whole milk. Think I can sub half-and-half and it would work ok?

  14. Oh nooooooo! My ice cream maker is fried! It won’t turn on. Of course I noticed once I was ready to turn it on after I set it all up w/the ice & salt AND I made a double batch! Sister in Law gave it to me, and it must be 20 yrs old.

    It’ll take forever to freeze it “by hand”. I may be posting mine late. lol

    • Thank goodness for Craigslist! I found only ONE ice cream maker available nearby and for cheap too. No ice or salt needed, lol, just have to freeze the bowl forever. I did turn the motor on, and it works so we’ll have ice cream tomorrow sometime! yay!

  15. I’m trying David Lebovitz’s technique, thanks for the link alvarosa!

    I was worried that I scalded the milk but it tastes ok. Did anyone else have problems heating the mixture once the eggs were added? It took forever to thicken and the eggs started to scramble a bit…I had to strain it. But the taste is great! If the non-machine method doesn’t work, at least I’ll have some tasty custrard!

  16. Does homemade ice cream harden like store bought?
    My 1st batch in my new maker only turned very soft serve (even after 50 mins!). I froze it in a bowl and it hardened a little more, but when scooped it melts very fast.

    I froze the maker bowl again for longer and will try my 2nd batch later.

    Also, I’ve kept the base in the fridge for a couple days, it is till ok to use?

      • yes, base should be fine if only in there for a couple days. you can taste base first to double check that there’s no off flavor, but it has been cooked, so i wouldn’t think there’d be anything wrong with 2 or 3 days.

    • THanks all! My first batch has been freezing in a bowl for 2 days and it came out fine tonight (was able to eat 1 scopp w/out it melting).
      I churned my 2nd batch today so it still needs another day to freeze up.

      Everyone LOVED it though! =)

  17. Rachel, ditto what chocolatechic said. My ice cream maker is a hand crank and it gets the ice cream to a soft point, then I freeze it for about 6 hours in a container. Usually when I make ice cream I make the custard first thing in the a.m. (that’s what I will be doing tomorrow morning with this) and can usually get it into the freezer soon enough to have it for dessert that night : ) Looking forward to trying this tomorrow after all the rave reviews!

    • Thanks! I just assumed that using a maker, it’d make it more firm than soft serve. lol.

      So for future note: when you want homemade ice cream, start it 2 days ahead of time. =)

      • unless you make it early in the morning :) that’s usually what I do.

        For the record, mine is chilling right now and I am not gonna lie, I’m in LOVE.

    • Glad it worked out! It’s not that complex, isn’t it? I was very surprised the first time I made it.
      Mine does not firm. This happens for the first time, don’t know what went wrong. I’ll leave it in the fridge overnight and then let’s see…

      • Thanks again for the link. Only David Lebovitz could have convinced me that this was possible.

        The ice cream became firmer once I put it into a 9×13 baking pan. The bowl I was using was too narrow and it was taking several hours for the custard to harden. One it was in the baking pan, it firmed right up!

  18. As good as this sounds Im sorry I cannot participate this week. I have a ton of work to do for CASA and baking isn’t fitting in to my schedule right now. My apologies to Becky.

  19. Pingback: Burnt Sugar Ice Cream « LA's In The Kitchen

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