Then increased the heat and cooked until a deep caramel color
I Added the milk and cream which caused the caramel to seize
Stirring and cooking until the mixture becomes smooth again and thickened. This is the part I was most unsure. Dorie says the mixture is ready when thickened to where it coats the back of a spoon and doesn’t run into a groove made by running your finger along the bowl of the spoon. She says the mixture should be between 170 and 180 degrees. I had to cook for a long time to get to the correct thickness but was afraid to heat too high. Finally got to the correct consistency.
Then the mixture is poured into a dish and placed in the freezer (or use an ice cream machine)
I removed the dish every 30 minutes and whisked so it would remain creamy
Time consuming and a lot of work, but…
It did not freeze rock solid but still allowed ample time to eat a heavenly scoop before melting.
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.)
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
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.