BURNT SUGAR ICE CREAM (SALLYE)
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- 3 c
- sugar, separated
- 2 qt
- heavy cream, separated
- 6 large
- eggs, slightly beaten
- 1 pinch
- 1 tsp
- pure vanilla extract
- 1 c
- toasted sliced almond slivers (optional)
1NOTE: INSTRUCTIONS IN PARANTHESES ARE MY INTERPRETATIONS ADDED FOR CLARIFICATION. THE BULK OF THESE INSTRUCTIONS ARE COPIED EXACTLY FROM MY GRANDMOTHER'S HAND WRITTEN NOTES..
2(Lightly whisk eggs together until frothy, set aside)
(Separate out 1 cup of sugar and set aside)
(Beat 1 quart of heavy cream until soft peaks form and set aside)
3(Over medium high heat), caramelize 2 cups granulated sugar in a thick pan and let boil until a good brown.
(Stir often with wooden spoon to avoid burning)
4In the top of a double boiler combine the beaten eggs, 1 cup sugar, salt and 1 quart of cream.
When the custard has thickened, add the caramelized sugar while very hot.
Strain and cool. (I'm not sure exactly what she meant by strain, I would just set aside pan covered by plastic wrap or airtight cover until cool. The plastic wrap or cover will prevent it forming a crust.)
5(When cool) add vanilla to taste, then add the extra quart of cream just half whipped.
Freeze in hand freezer - I mean by agitation.
6Serve with toasted almonds sprinkled over top. (optional)