Imagine serving a scoop of ice cream so decadent and full of caramelized depth that your family and friends can’t stop raving about it. This Burnt Sugar Ice Cream is the ultimate treat that transforms a classic dessert into a rich and creamy delight with a sophisticated edge. The magic happens when you caramelize the sugar just right, adding a slightly smoky and deeply sweet flavor. Perfect for summer days or as a showstopping dessert for your next dinner party!
Ingredients:
- 1 cup granulated sugar: The star ingredient that gives this ice cream its burnt, caramel-like flavor.
- 2 cups heavy cream: For a rich and creamy texture.
- 2 cups whole milk: Balances out the creaminess for a smooth finish.
- 5 large egg yolks: Adds richness and helps thicken the ice cream base.
- 1 teaspoon vanilla extract: Enhances the caramel flavor with a subtle, sweet aroma.
- Pinch of salt: Balances the sweetness and brings out all the flavors.
Directions:
- Caramelize the Sugar
In a heavy saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts and turns a deep amber color. Be patient; this step is key for the perfect burnt sugar flavor. Once caramelized, carefully pour in 1 cup of heavy cream. The mixture will bubble vigorously, so stir cautiously until smooth. Remove from heat and set aside. - Prepare the Ice Cream Base
In another saucepan, combine the remaining 1 cup of heavy cream and 2 cups of whole milk. Heat over medium heat until it begins to steam, but do not let it boil. - Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to prevent scrambling. Gradually add more until the yolks are warmed. Then, pour the yolk mixture back into the saucepan with the remaining milk and cream. - Combine and Thicken
Stir in the caramelized sugar mixture and a pinch of salt. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil. Once thickened, remove from heat and stir in the vanilla extract. - Chill and Freeze
Pour the custard into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.
FAQ:
Q: Can I make this ice cream without an ice cream maker?
A: Yes, you can! Pour the chilled custard into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until smooth and creamy.
Q: How long can I store this ice cream?
A: Store it in an airtight container in the freezer for up to 2 weeks. For the best texture, let it soften slightly before scooping.
Q: Can I use this recipe as a base for other flavors?
A: Absolutely! This custard base works well with various flavors. Try adding chocolate chips, nuts, or even a swirl of caramel sauce.
Love this recipe? Share it with your friends and family on Pinterest and Facebook to spread the joy of homemade ice cream!
Burnt Sugar Ice Cream: A Rich and Creamy Caramel Delight
Imagine serving a scoop of ice cream so decadent and full of caramelized depth that your family and friends can’t stop raving about it. This Burnt Sugar Ice Cream is the ultimate treat that transforms a classic dessert into a rich and creamy delight with a sophisticated edge. The magic happens when you caramelize the sugar just right, adding a slightly smoky and deeply sweet flavor. Perfect for summer days or as a showstopping dessert for your next dinner party!
Ingredients
- 1 cup granulated sugar: The star ingredient that gives this ice cream its burnt caramel-like flavor.
- 2 cups heavy cream: For a rich and creamy texture.
- 2 cups whole milk: Balances out the creaminess for a smooth finish.
- 5 large egg yolks: Adds richness and helps thicken the ice cream base.
- 1 teaspoon vanilla extract: Enhances the caramel flavor with a subtle sweet aroma.
- Pinch of salt: Balances the sweetness and brings out all the flavors.
Instructions
- Caramelize the Sugar
- In a heavy saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts and turns a deep amber color. Be patient; this step is key for the perfect burnt sugar flavor. Once caramelized, carefully pour in 1 cup of heavy cream. The mixture will bubble vigorously, so stir cautiously until smooth. Remove from heat and set aside.
- Prepare the Ice Cream Base
- In another saucepan, combine the remaining 1 cup of heavy cream and 2 cups of whole milk. Heat over medium heat until it begins to steam, but do not let it boil.
- Temper the Egg Yolks
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to prevent scrambling. Gradually add more until the yolks are warmed. Then, pour the yolk mixture back into the saucepan with the remaining milk and cream.
- Combine and Thicken
- Stir in the caramelized sugar mixture and a pinch of salt. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil. Once thickened, remove from heat and stir in the vanilla extract.
- Chill and Freeze
- Pour the custard into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.
Notes
Love this recipe? Share it with your friends and family on Pinterest and Facebook to spread the joy of homemade ice cream!