Muscovado Sugar Ice Cream Recipe - Cooking Index
Muscovado Sugar Ice Cream Recipe - Cooking Index
| 2 cups | 474ml | Milk |
| 2 cups | 474ml | Whipping cream |
| 8 | Egg yolks | |
| 6 oz | 170g | Muscovado sugar - (to 8 oz) - see * Note |
| Demerara sugar - for garnish |
* Note: Muscovado sugar is the product of evaporating and recrystallizing organic sugar cane juice.
Bring milk and cream to boil in heavy 2-quart saucepan. Remove from heat. Place egg yolks in heat-proof bowl. Add hot liquid to yolks, whisking just to blend. Add sugar and stir until dissolved.
Pour through fine sieve and freeze in an ice cream machine according to manufacturer's directions. Sprinkle a bit of Demerara sugar over each serving.
This recipe yields 1 quart.
Each 1/2 cup: 607 calories; 108 mg sodium; 575 mg cholesterol; 46 grams fat; 40 grams carbohydrates; 10 grams protein; 0 fiber.
Source:
The Los Angeles Times, 04-26-2000
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