Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
We use this recipe with our Mini-Baked Alaskas Recipe. This is a cooked custard based ice-cream recipe. Lots of egg yolks are whisked together with cream and milk and sugar, and cooked gently until the mixture becomes thick enough to coat the back of a spoon.
FROZEN RECIPE HELP
All the egg yolks in the recipe are natural emulsifiers which help to maintain an even dispersal of fat droplets and keep the ice crystals small. This gives you an ice cream that is remarkably smooth and incredibly rich.
1 cup sugar
1/4 cup water
1 1/2 cups whipping cream
1 cup whole milk
6 large egg yolks
1 1/2 teaspoons vanilla extract
Make the Caramel:
1. In a medium size saucepan, combine the sugar and water and stir over medium-low heat until sugar dissolves.
2. Increase heat and boil without stirring until syrup turns deep amber color.
Occasionally, brush down sides of pan with wet pastry brush and swirl the pan, so that there are no sugar crystals adhering to the sides of it.
3. When syrup is a deep amber color, remove from heat and add the cream. BE CAREFUL, as the mixture will bubble vigorously.
4. Place the pan back on the stove and stir, over low heat, until all of the caramel bits dissolve.
Make the Caramel Custard:
1. Add the milk and stir. Bring the mixture to a simmer, then remove the pan from the heat. Set aside to cool to warm.
2. Whisk the yolks in a large bowl to blend, then gradually whisk the warm caramel mixture into yolks.
3. Return the egg yolk / caramel mixture to the saucepan.
Stir over medium-low heat until mixture thickens and forms a caramel custard and leaves path on spoon when finger is drawn across it.
This should take about 5 minutes. Be careful not to boil the mixture.
4. Remove the pan from heat and add in the vanilla.
6. Strain the caramel custard into a large bowl, cover with plastic wrap and refrigerate until cold.
Or, chill over an ice bath, stirring occasionally, until cold.
To make an ice bath, get a larger bowl, and place ice and a small amount of water into it. Set the bowl with the ingredients into the larger bowl.
NOTE: I like to use an ice bath, because it is quicker.
Make the Ice Cream:
1. When mixture is very cold, process the caramel custard custard in ice cream maker according to manufacturer’s instructions.
2. When ice cream is done, remove from ice cream maker and place in a covered container and freeze until firm.
NOTE: Most ice cream machines are designed to freeze ice cream to soft-serve consistency. You must finish the freezing process in your freezer.