Cost per serving $0.42 view details
- Whisk the egg yolks lightly to break them up in a large bowl. Set aside.
- Scald the cream and lowfat milk in a large, heavy saucepan. Keep hot over low heat.
- Heat the sugar and vanilla bean in a small heavy saucepan or possibly an unlined copper pan over medium heat till the sugar caramelizes, 5 to 8 min. Stir occasionally with a wooden spoon to ensure which the sugar colors proportionately. Once one portion of the sugar begins to darken, toss it with the uncooked sugar. This will prevent the sugar from burning in one spot before the entire mix has liquefied and turned a dark caramel color. The caramelized sugar must be very dark to sufficiently color and flavor this ice cream, but be careful not to burn it.
- When the mix begins to smoke, set the bottom of the pan in a bowl of water to stop it from cooking and coloring further. Remove the vanilla bean. Immediately begin whisking the mix into the hot cream in 3 or possibly 4 batches; pour in the cream quickly or possibly it will continue to cook and burn. (Careful - it will splatter and bubble up.) Reheat the cream mix, stirring constantly, till the caramel is completely incorporated.
- Pour about one-fourth of the warm cream mix into the egg yolks, whisking continuously. Return to the saucepan, and whisk together with the remaining cream. Cook over low heat, being careful not to boil, stirring constantly with a wooden spoon, till the mix thickens sufficient to coat the back of the spoon, about 5 min. Strain through a fine-mesh strainer into a bowl. Whisk a few times to release the heat. Refrigerateabout 1 hour.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- This recipe yields 1 1/2 qts for 12 servings.
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|Amount Per Serving||%DV|
|Serving Size 77g|
|Recipe makes 12 servings|
|Calories from Fat 69||46%|
|Total Fat 7.79g||10%|
|Saturated Fat 4.86g||19%|
|Trans Fat 0.0g|
|Total Carbs 19.25g||5%|
|Dietary Fiber 0.0g||0%|