Tuesdays with Dorie: Burnt Sugar Ice CreamMay 4, 2010 at 1:01 am | Posted in groups, ice creams & frozen, sweet things, tuesdays with dorie | 37 Comments
I suppose because I work in the pastry biz, I’m often put on the spot about my favorite desserts. If I’m asked to name my favorite to eat, that’s such a tough question…often the answer that comes to mind is just the last thing I’ve tried! But if I have to name my favorite to make, that’s easy…ice cream! I love the way one simple base recipe can be switched up a million different ways. I love tempering the eggs and watching as they magically thicken the custard (geeky, right?). And I especially love that first taste of soft-serve right out of the machine! Yeah, so, needless to say, Becky’s pick of Burnt Sugar Ice Cream for TWD made me pretty jazzed up.
What is “burnt sugar?” It’s caramel taken half a step further…deep dark and just smoking. Don’t be afraid to take it to this stage for the best flavor. But do be prepared to move fast with your milk and cream when you reach it, or instead of getting the complex sweetness with a bitter edge that you are after, you will wind up with something that is just plain burned (and a pot that’s hard to clean!). Stand back when you add the milk and cream to the hot caramel…it will bubble and spit (you can minimize that by heating the liquids first), but the fury dies down quickly.
If you’ve given up on making ice cream at home because it turns rock hard as it sits in the freezer, give this one a shot. Because of the caramel, it stays luxuriously soft, creamy and easy to scoop. And the taste– oh momma! It’s perfect in an affogato, prefect for leftover DdL cookie sandwiches and perfect on its own, with just a sprinkling of pink salt.