about bliss

Tuesday, May 04, 2010

twd: burnt sugar ice cream

[photo to be added tomorrow]



The two dreaded C's.

The last time I attempted caramel, cussing ensued.

Custard, well, I've seemingly mastered the tempering technique and can produce a smooth product.

This week's recipe tested my resolve by requiring both dreaded C's.

My first attempt with the caramel today was problematic. Lacking vanilla extract, I blended vanilla bean with my sugar, then added the water, and applied heat. A too big pan and too high heat resulted in a sugar that failed to dissolve and instead returned to a granular state. Mustering up my chemistry memory (I did start college as a pre-pharmacy major and took a year of Chemistry before seeing the light and leaving a life of jet-setting and drug company perks for the glamorous life of an English professor on furlough), I added more water and dissolved the sugar, this time slowly and carefully.

Conquering my fears and applying sugar savvy, I crafted an ice cream so delicious, it's dangerous. I subbed 1% milk for whole and half and half for cream. Mmmm.

Thank you, Becky, of Project Domestication, for selecting this wonderful, rich, and complexly flavored ice cream.


  1. wow... healthier subs.. that's great! did you notice a 'light' taste?

  2. Good idea to sub. I used 2% and it worked just fine.

  3. Congrats on conquering the caramelizing conundrum! Caramel ice cream is indeed dangerous but oh, so worth it. I'm pretty sure I went with higher fat than specified.