I believe this recipe, this ice cream, deserves a couple of PSAs. It's sort of announcement-worthy, if by "sort of" you mean ABSOLUTELY, POSITIVELY, REQUIRES announcements of the shouting off the rooftop type. Y'know, because I'm restrained like that. (Seriously, how many recipes am I actually "meh" on?) So yes, PSAs. And go:
1) Make this recipe.
2) Make this recipe.
3) Dear god, make this recipe.
4) And for the love of god, don't halve it.
5) Let alone quarter it like I did.
6) Because I regretted that for a long, long time.
7) Which was about twenty seven times longer than this ice cream lasted.
8) And was about when I kicked myself for packing my ice cream maker up so soon.
What, you expected useful PSAs? From me? I'm obviously not doing my job if you expected me to actually have helpful tips, notes, or hints.
Okay, okay, fine. Useful PSAs:
1) Take the sugar mixture |this close| to burnt. Seriously, I smelled burning right as I dumped in the dairy.
2) The caramel will solidify. Fear not. Mine melted back in, and even though I still had little dots of caramel in the ice cream base, they weren't crunchy in the final ice cream.
3) Up the salt. Do as Bridget does - quadruple it. Be not afraid of the salt.
4) This ice cream uses enough sugar that it doesn't harden quite as much as many homemade ice creams. It also melts quickly. Just use it as an excuse to inhale the ice cream.
5) Make at least a full batch. Anything less and you'll regret it.
6) And dear god, make this recipe.
Yep, that's about it.
Except, well. You know. You might have heard this before, but. Make this recipe.
I'm nothing if not helpful, huh?
Last week: Chockablock Cookies (um, not to contradict previous statements, but. Meh.)
Next week: Quick Classic Berry Tart
Tuesday, May 4, 2010
TWD: Burnt Sugar Ice Cream
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16 comments:
I get it ;-)
I halved it as I knew nothing this good could be hanging around here for the partaking and figured the guys and I could put away a half batch in one sitting. Whew, that worked, or I would be eating it for breakfast right now. I got nervous on the burnt sugar part, was afraid I would go too far and not be able to stop it and ruin it, so I chickened out. May have to go back in soon and take it just a bit more along...it was good as I made it though, so do I really want to chance making it even better??? Yes. Yours looks wonderful.
I seriously resisted the urge to have "Holy Mother of God!" as the title to this post. This ice cream blew my mind for real. When you get settled you'd better make it again right away!
Ha! For once, I actually didn't increase the salt at all, but now that you mention it, salted caramel ice cream sounds pretty darn good!
agreed. every word.
Okay, okay, I made it! Glad you LOVED it! You should try it in graham cracker sandwiches next time!
You influenced me to make this! I hadn't gotten to it before today, but all the rave reviews got to me.
It's chilling in the fridge now, so no word on the taste just yet.
Thanks.
Haha please don't stop by my blog today Caitlin because you will not be pleased to read that we didn't love this one... I just think we're not caramel ice cream people and I'm clearly in the minority this week :)
Amen, sister!
Sounds like you liked it. :) I thought it was great too!
I agree with every single word! This delicious ice cream should be made by everybody. Period!
So I take it you KINDA liked this ice cream!!! 8-). Was good. Was good. Was good.
You will make lots of new friends in your new home if you unpack your ice cream maker and start cranking out this stuff!
每一個人無論怎樣渺小，在自己的眼中，都自有其份量 ..................................................
Um, am I to believe that you liked this? Ha! Good job, and good tip about taking the caramel really deep. I think I didn't go quite far enough with my palm sugar.
You need to give Thomas Keller's a whirl for comparison purposes. But you might have to halve it because it just about overflowed my ice cream maker.
Oh now I think I just HAVE to make this one!
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