 |
 |
|||
|
|
|
|||
|
Caramel Chunk Ice Cream Makes 1 1/2 quarts Caramel Chunks 1 cup sugar 1/2 cup water Ice Cream 2 1/2 cups half and half 1 1/2 cups heavy cream 9 egg yolks 3/4 cup sugar 2 teaspoons vanilla extract 1 cup sour cream Combine sugar and water in a heavy saucepan. Cook over moderate heat until color turns deep brown and aroma is strong, about 10 to 15 minutes. You can use a pastry brush dipped in water to brush down any sugar crystals that cling to sides of pot. Immediately, and with great care, pour hot liquid onto a greased sheet of waxed or parchment paper in a baking sheet. Set aside until cool, then crack into 1/2-inch pieces. Reserve. Combine half and half and cream in a medium-heavy saucepan. Bring to a boil. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow. Slowly pour in boiling cream mixture, stirring constantly and until well combined. Add vanilla and stir. Strain into a large container and refrigerate until cold. When chilled, stir in sour cream. Pour into an ice cream maker and process according to the manufacturer's instructions. When ice cream is done, fold in reserved caramel pieces. Store in freezer 1 to 2 days. |
 |
||
|
|
||
|
|
||
| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
