Burnt Sugar Ice Cream
It's been so cold here in Iowa this past week+, with temps dipping into the negative double digits, and wind chills in the negative 30's, that we can actually warm up with some ice cream! Sounds crazy, huh?
Despite the frigid weather we're having, Emerald has been campaigning for a batch of her Great Grandma Betty Rust's famous Burn Sugar Ice Cream. We traditionally make and serve this around the winter holidays, often times as just one batch, so when it's gone, it's gone until the next winter. GASP!
Putting it together is easy enough, but my small ice cream maker takes 4 batches to get it all frozen. The thought did cross my mind to just stick the ice cream maker outside and let nature do it's work, but I worry about the motor not playing well with Jack Frost. I'll just have to be patient and babysit the machine to get this put together. After all, who can argue with ice cream and a 10 year old?!
The name 'burnt sugar' can sound a little intimidating if you've never burned sugar before. It takes a little finesse and patience to get it burnt enough for the amazing flavor, but not too much to make it bitter. I've included a lot of pictures as I burned my sugar to help you see how it happens. And don't worry, if you feel like you messed it up, there's no harm in giving the sugar burning another go. It's only a cup of sugar, after all! ***Complete ingredient list at bottom of page.
To make Burnt Sugar Ice Cream, start with:
1 cup milk - preferably whole
2 eggs
2 Tablespoons white flour
2 cups sugar
Whisk together these ingredients until well blended, then cook on the stove until mixture boils, whisking often so the eggs don't curdle. Set aside to cool.
Next, we burn the sugar. If you have a frying pan that's a little worse for the wear, use it for this. If not, just be sure to let the pan soak to loosen the remaining burnt sugar before washing it. Also, open a couple of windows before you start, as the sugar will smoke as it gets hotter. Measure out 1/2 cup water to have on hand once the sugar is burnt - this is imperative!
1 cup sugar
Pour only the sugar into the frying pan and turn the heat up to medium high, or slightly more. The granules of sugar will start to melt and create clumps as you stir.
Once you get to this stage below, be ready to pull the pan off of the burner and have your water ready.
Let the sugar smoke and get a nice dark color. Remove from heat and carefully stir in the water all at once. It will sizzle and steam so watch out.
Here's what mine looked like after the water. It could have used a little more, I think, so it's not so damned hot.
Next, stir the burned sugar into the cooked milk and egg mixture. Then add 4 pints of half and half and strain to get out any clumps if you wish.
Freeze in your ice cream maker according to manufacturers directions. Now enjoy! This can be an acquired taste in ice cream, so if you don't like it, bring it on over - I know just how to get rid of it!
I hope you try this recipe for Burnt Sugar Ice Cream, and love it as much as my family does. It's a special treat we need to make more often.
Stay warm, friends!
Mamma Rust
Despite the frigid weather we're having, Emerald has been campaigning for a batch of her Great Grandma Betty Rust's famous Burn Sugar Ice Cream. We traditionally make and serve this around the winter holidays, often times as just one batch, so when it's gone, it's gone until the next winter. GASP!
Putting it together is easy enough, but my small ice cream maker takes 4 batches to get it all frozen. The thought did cross my mind to just stick the ice cream maker outside and let nature do it's work, but I worry about the motor not playing well with Jack Frost. I'll just have to be patient and babysit the machine to get this put together. After all, who can argue with ice cream and a 10 year old?!
The name 'burnt sugar' can sound a little intimidating if you've never burned sugar before. It takes a little finesse and patience to get it burnt enough for the amazing flavor, but not too much to make it bitter. I've included a lot of pictures as I burned my sugar to help you see how it happens. And don't worry, if you feel like you messed it up, there's no harm in giving the sugar burning another go. It's only a cup of sugar, after all! ***Complete ingredient list at bottom of page.
To make Burnt Sugar Ice Cream, start with:
1 cup milk - preferably whole
2 eggs
2 Tablespoons white flour
2 cups sugar
Whisk together these ingredients until well blended, then cook on the stove until mixture boils, whisking often so the eggs don't curdle. Set aside to cool.
Next, we burn the sugar. If you have a frying pan that's a little worse for the wear, use it for this. If not, just be sure to let the pan soak to loosen the remaining burnt sugar before washing it. Also, open a couple of windows before you start, as the sugar will smoke as it gets hotter. Measure out 1/2 cup water to have on hand once the sugar is burnt - this is imperative!
1 cup sugar
Pour only the sugar into the frying pan and turn the heat up to medium high, or slightly more. The granules of sugar will start to melt and create clumps as you stir.
Here's what mine looked like after the water. It could have used a little more, I think, so it's not so damned hot.
Next, stir the burned sugar into the cooked milk and egg mixture. Then add 4 pints of half and half and strain to get out any clumps if you wish.
Freeze in your ice cream maker according to manufacturers directions. Now enjoy! This can be an acquired taste in ice cream, so if you don't like it, bring it on over - I know just how to get rid of it!
I hope you try this recipe for Burnt Sugar Ice Cream, and love it as much as my family does. It's a special treat we need to make more often.
Stay warm, friends!
Mamma Rust
***Complete ingredient list:
1 cup milk
2 eggs
2 Tablespoons flour
3 cups sugar, divided
1/4 - 1/2 cup water
4 pints half and half
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