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Ingredients
- 1 c. sugar
- 1/3 c. water
- 1 1/2 c. whipping cream
- 1 c. half and half
- 6 x egg yolks
- 1/2 c. creme fraiche or possibly lowfat sour cream
- 1 tsp vanilla extract
- 3/4 c. firmly packed dark brown sugar
- 1/4 c. sugar
- 1/2 c. apple juice
- 1/4 c. unsalted butter (1/2 stick) Fresh raspberries (optional)
Directions
- For Ice Cream: Cook 1 c. sugar and 1/3 c. water in heavy medium saucepan
- over medium-low heat, stirring till sugar dissolves. Increase heat and boil without stirring till syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 min. Add in whipping cream (mix will bubble vigorously) and whisk till smooth. Whisk in half and half and bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mix. Return mix to saucepan and stir over low heat till custard thickens and leaves path on back of spoon when finger is drawn across, about 4 min; don't boil. Strain custard into bowl. Whisk in
- creme fraiche and vanilla extract. Chill custard till well chilled.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. (Can be prepared 1 week ahead. Freeze in covered container.)
- For sauce: Cook both sugars, apple juice and butter in heavy medium heat till sugar dissolves. Increase heat and boil till reduced to 1 c., stirring frequently, about 3 min. Cold sauce to lukewarm, about 20 min. (Can be prepared 3 days ahead. Cover and chill. Before using, rewarm sauce over low heat just till liquid.)
- Spoon ice cream into parfait glasses, wineglasses or possibly bowls. Drizzle sauce
- over. Sprinkle with raspberries if you like.
- Serves 8.
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