burnt sugar ice cream

hi again! i'd like to present an uber-delicious ice cream today. called: burnt sugar ice cream. this one has been hitting my house, it taste marvelous. little brother loves this so much that now he's finishing the last scoop directly from the ice-cream container. he literally loves this ice-cream so much.

what comes to your mind when you hear burnt sugar? mine thinks: caramel, sweet, smells good, brown, extremely delicious. i got this recipe from Dorie Greenspan through Tartelette. what i like about this recipe beside the taste is the process of making this ice-cream. the making of burnt sugar parts are totally fun for me, haha. you boil sugar and water until they become simple syrup and then let them simmer until they turn into dark amber color, beautiful! the next part is more interesting, when you pour in the milk into the burnt sugar and see how they bubble like mad. haha. call me freak, to be honest it's all because this was my first time pouring milk into the burnt sugar, never did that before. and when the milk and sugar incorporated all you can smell is heaven, your kitchen will definitely has a very delicate fragrance.

unfortunately, i thought something wrong was happening with my ice-cream maker. it couldn't give me the beautiful texture of ice-cream like the first time i bought and used it. the texture is somehow rougher now even though the ice-cream is still being produced better than using the manual technic. anyway, this ice-cream still tastes great.

Burnt Sugar Ice Cream
adapted from Dorie Greenspan through Tartelette

1/2 cup sugar (100gr)
2 tbsp water (30 ml)
2 cups whole milk (500ml)
1 cup heavy cream (250ml)
5 egg yolks
pinch of salt

direction:

1. stir the sugar and water in a saucepan and cook over medium heat until the sugar dissolves. increase the heat and cook until it becomes a caramel of deep amber color (do not overcook, it'll taste bitter). lower the heat.
2. add the milk into the burnt sugar. it will bubble like mad but continue stirring until the mixture is smooth, remove from the heat. add in the cream and stir until combined.
3. in a large bowl, whip the egg yolks and salt until pale and thick. slowly pour the hot milk mixture over it and whisk to temper the yolks. 
4. put the mixture back into the saucepan and cook until it coats the back of a wooden spoon and leave a trace when you draw it with your finger (creme anglaise consistency or 170 deg C).
5. let cool completely and refrigerate until very cold (preferably overnight). process the ice according to your ice-cream maker manufacturer's instructions. freeze for two hours or more or until firm to scoop.

hmm, i think this is enough for today.. hope you enjoy!
thanks for reading.. :)