Caramel Ice Cream Recipe - Cooking Index
Caramel Ice Cream Recipe - Cooking Index
| Caramel | ||
| 2 cups | 396g / 13oz | Sugar |
| 1 1/4 cups | 296ml | Water |
| Ice Cream | ||
| 2 1/2 cups | 592ml | Half-and-half |
| 1 1/2 cups | 355ml | Heavy cream |
| 9 | Egg yolks | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 teaspoons | 10ml | Vanilla extract |
| 1 cup | 237ml | Crema - see * Note |
* Note: See the "Crema" recipe which is included in this collection.
Caramel: In a small, heavy saucepan combine the sugar and the water. Be sure all sugar granules are washed down from pot sides (you can use a pastry brush dipped in water to brush down the sides). Cook over moderate heat, swirling the pan occasionally, until color is golden-brown and the mixture smells like caramel. This will take about 10 to 15 minutes. When it is a deep golden color, plunge the bottom of the pot into cold water to immediately stop the cooking (otherwise the heat of the caramel will keep it cooking long after you remove it from the heat, and it could burn). Immediately and with great care, pour the hot caramel onto a large sheet of greased parchment paper on top of a baking sheet. Set aside until cool, then crack into 1/2-inch pieces.
Ice cream: Combine cream and half-and-half in a medium, heavy saucepan. Bring to a boil. In a large bowl, whisk together egg yolks and sugar until thick and pale yellow. Pour in the boiling liquid and stir until combined. Stir in the vanilla. Strain into a large container and refrigerate until cold, or place in a bowl nested in a larger bowl of iced water and stir occasionally until cold. Stir in the Crema.
Pour into an ice cream maker and process according to the manufacturer's instructions. When ice cream is done, fold in the reserved caramel pieces. Store in freezer 1 to 2 days.
This recipe yields 1 1/2 quarts of ice cream.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6182 broadcast 03-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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