It has been scorching hot here in the mid Atlantic all week. On top of that I work in a kitchen all day. We have no air conditioning and we run a griddle, a microwave, and a panini grill all day so its at least ten degrees hotter int he kitchen than it is outside. it's unpleasant. At the end of the day I'm in need of some serious relief. Sometimes I just want to curl up in the chest freezer, but doing so would be extreme and unsafe. So I usually just settle for the pool but ice cream has to be the best and tastiest form of relief. Home made ice cream is worth the work even on a hot day. It's so much better that anything that's going to come form a cardboard tub form the grocery store. This brown sugar ice cream is an especially worth the work.
Brown sugar ice cream
adapted from Bon appetit
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup dark brown sugar, divided
1/2 vanilla bean, split lengthwise
6 large egg yolks
In a large sauce pot combine heavy whipping cream, whole milk, and 1/2 cup sugar. Scrape in seeds from vanilla bean and add bean. Bring cream mixture to simmer over medium heat, stirring constantly.
Whisk yolks and remaining 1/4 cup sugar until very thick.
Slowly whisk hot cream mixture into the yolk mixture. Return mixture to saucepan and heat over medium heat until custard thickens and thermometer reads 180°F. Strain custard through a sieve into large bowl. Cover and chill overnight.
Process the custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Serve immediately as soft serve or cover and freeze until firm.
No comments:
Post a Comment