Tuesdays with Dorie: Burnt Sugar Ice Cream {my pick!}

It's a momentous occasion today over here at Project Domestication! Today marks the glorious day when I, Becky Olsen get to pick the recipe that hundreds of fellow baking bloggers will make! Seriously, does it get more exciting than that? I think not!

Before we get to the delicious ice cream recipe that I chose for this week, I want to share a bit of my blog story. Back in 2007 when I was nearing graduation I promised myself that I would always continue to learn. I promised myself that I wouldn't come home from work and become a slump on the couch. I was also a newlywed at the time and felt passionate about developing skills that would help me in my new home.

So...

I decided I would start a new project. I called it Project Domestication. And I would blog about it! So here I am two years later...still learning, loving and blogging along the way. A huge part of this journey has been baking {obviously} and Tuesdays with Dorie.

I can't believe how much I have learned, how many new recipes I have tried that I know I NEVER would have touched, how many friends I've made and how much fun I have had! It's been so fulfilling.

Okay so now on to the fun stuff!

When I first purchased Baking: From My Home to Yours by Dorie Greenspan I made a huge list of all the recipes I would pick. One by one they were crossed off, except for Burnt Sugar Ice Cream, which was actually my number one choice! I couldn't believe it!



Doesn't it look delicious? It truly was.

It was consumed the second I completed the recipe. No seriously, my husband and I ate this entire batch of ice cream in under 10 minutes! I barely had enough ice cream to photograph.

In fact, if you look closely you might realize that the glass holding the burnt sugar ice cream is actually a shot glass that stands a mere three-inches tall!




I loved everything about this ice cream. It was 100 percent my style. I love caramel, and the texture was thick and delicious and entirely creamy. The flavor was complex, yet subtle in a curious way.

Since we devoured the recipe as soon as it was ready, we didn't top it with anything. And to be honest, I'd recommend it that way.



Overall I'd say it was a simple recipe. Sure, the caramel seizes when you add the cream, but just keep stirring. It will be smooth and incorporated in no time!

Well you better excuse me cause I think I'll go make another batch!

Here's the recipe. Enjoy--You will love it!

...and thanks to everyone in the Tuesdays with Dorie baking group. I can't wait to read how you liked this ice cream.


Burnt Sugar Ice Cream
from Baking: From My Home to Yours by Dorie Greenspan (page 432)

The caramel in this ice cream has a slightly bitter tang, with a touch of sugar's original sweetness. It's a complex, interesting flavor and it's intense, so you can serve this ice cream on its own or with a docile and doting partner. If you're looking for supporting players, consider plain butter or sugar cookies like Grandma's (page 146), Sables (page 131) or Lenox Almond Biscotti (page 141.)

Ingredients:
1 cup sugar
3 tablespoons water
2 cups whole milk
1 cup heavy cream
4 large egg yolks
pinch of salt
1 1/2 teaspoons pure vanilla extract

Directions:
Stir the sugar and water together in a medium heavy-bottomed saucepan. Place the pan over medium-low heat and cook until the sugar dissolves. Increase the heat and boil, without stirring, until the syrup turns a deep amber color--from time to time, brush down the sides of the pan with a wet pastry brush and swirl the pan. (Depending on the size of your pan and the intensity of the heat, it could take about 8 minutes for the caramel to color properly.)

Stand back--things can get a little wild--lower the heat and add the milk and cream. Don't be concerned when everything bubbles and seethes and the caramel hardens; it will calm down and smooth out as you heat and stir. Continue to heat and stir and when the mixture is smooth, remove the pan from the heat.

In a medium heatproof bowl, whisk the yolks and salt together until blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid--this will temper, or warm, the yolks. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. the custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and pour the custard into a 2-quart liquid measuring cup or clean heatproof bowl. Stir in vanilla extract.

Refrigerate the custard until chilled before churning it into ice cream.

Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Makes about 1 1/2 pints.

Serving: If the ice cream is very firm, allow it to sit on the counter for a few minutes before scooping or warm it in a microwave oven using 5-second spurts of heat.

Storing: Packed tightly in a covered container, the ice cream will keep in the freezer for up to 2 weeks.