CARAMEL ICE CREAM

Now that we have such good premium ice cream available from companies like Ben & Jerry's, it seems unnecessary to make you own. However, there's something about doing it yourself that has a lasting appeal, especially now that modern ice cream makers don't have to be churned by hand. If this were Ben & Jerry's, it would be called "YUMMY!"

CARAMEL ICE CREAM

makes about 1 quart

 

1 C plus 3 1/2 T sugar

3/4 C water

3 C heavy cream

5 large egg yolks (make meringues from the whites?)

 

1. Cook 1 cup sugar in a dry, deep 2 quart heavy saucepan over moderately low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Carefully add water (caramel will splatter and it's very hot) and cook, stirring, until caramel is dissolved. Add 2 cups cream and bring to a simmer.

 

2. Whisk together yolks and remaining 3 1/2 T sugar until blended. Add hot caramel in a slow stream, whisking, and transfer mixture to a clean heavy saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of spoon (or until an instant read thermometer registers 170, about 10 minutes. Do not boil. Immediately pour custard through a fine sieve (to remove any lumps) into a bowl and stir in remaining cup cream. Chill, covered, until cold. (To quick-chill, set bowl in another bowl of ice and cold water.)

 

3. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer ice cream to an airtight container and freeze until hardened.

Note: with the current craze for salted caramel, you can add a small sprinkle of sea salt to the top of the ice cream for an added flavor.