BURNT SUGAR ICE CREAM (SALLYE)

sallye bates

By
@grandedame

This is another oldie, but goodie authentic Southern recipe.

Enjoy


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Rating:

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Prep:

30 Min

Cook:

1 Hr

Method:

Ice-Cream Maker

Ingredients

3 c
sugar, separated
2 qt
heavy cream, separated
6 large
eggs, slightly beaten
1 pinch
salt
1 tsp
pure vanilla extract
1 c
toasted sliced almond slivers (optional)

Directions Step-By-Step

1
NOTE: 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)
4
In 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.
6
Serve with toasted almonds sprinkled over top. (optional)

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Sugar
Regional Style: Southern
Other Tag: Heirloom